PRODUCTION METHOD

The grapes are lovingly pressed with traditional methods and the juice obtained is stored in underground, glazed containers, where maturation is obtained at a controlled temperature of 24/26°C. When fermentation is over it starts to mellow in glazed underground containers where it remains at a constant temperature throughout the year. For a small portion ageing is completed in oak barrels of 225 liters each and in terracotta jars called “Capasoni”.