The grapes come from 16-year-old vineyards located on the hills of Spello and Assisi at an altitude of 400-500 m. The soil, of medium texture tending to sandy due to the alteration of the marine sandstones making up the mother rock, has good permeability.
The grapes are vinified separately to favor the best aromatic development of the two varieties; once harvested they are transported to the cellar and immediately de-stemmed. In this phase, thanks to the use of dry ice, they are cooled down to about 8-10 ° C and left to macerate in the press for a few hours: the rapid lowering of the temperature and the mechanical action exerted by the cold on the skins determines a optimal aromatic extraction and, by creating an oxygen-free environment, protects the grapes from oxidative phenomena. Alcoholic fermentation takes place in 228-liter French oak barriques, where the malolactic fermentation subsequently also takes place. The wine ages in barriques on its lees for a few months, then rests in the bottle for at least a year.
