Grape varieties: 70% Montepulciano– 30% Sangiovese
Production area: Offida, hillside, south-west exposure (200 m a.s.l.).
Soil: clay loam.
Vine training system: trellis system with Guyot method.
Density: 5,000 vines per hectare
Yield per hectare: 8 tons of Montepulciano, 10 tons of Sangiovese.
Grape yield in wine: 50%
Harvesting season: end-September for Sangiovese, early October for Montepulciano.
Harvest: by hand in small crates.
Alcoholic fermentation: in stainless steel at a temperature of 22°C for about 10 days.
Aging: in French oak barrels for 6 months.
Refinement: 6 months in bottle.