Production area Owned vineyards located in the municipalities of Ripatransone, Offida and Castorano under organic management Montepulciano grape variety 70%, Sangiovese 30%. Fermentation After destemming, the grapes are conveyed into 200 Hl steel fermenters equipped with a temperature-controlled reassembly system. The maceration on the skins lasts for about 20 days. At the end of fermentation, the wine is refined in new French oak barrels. Alcohol content 13.5% VOL First bottled harvest 2016 Otherwise, it averages 200-300 meters above sea level. Mostly clayey soil, tending to calcareous Cordone Speronato breeding system Plant density 5,000 vines per hectare Yield per hectare about 100 quintals of grapes Yield per hectare: about 2 kg of grapes Harvest by hand in small boxes. Mid-October