Anfora - Montepulciano d'Abruzzo DOC

Montepulciano D'Abruzzo grapes from the owned and rented vineyards are collected in crates and taken to the cellar. Here the grapes are de-stemmed and softly pressed.

The crushed grapes are then transferred to the amphorae for the alcoholic fermentation started with the foot de cuve previously prepared and started with indigenous yeasts. Usually the wine does not macerate for more than 12 days and the cap is wet and not broken to limit the extraction. The skins are then separated from the fermenting wine and pressed.

The wine naturally carries out malolactic fermentation in the amphora. The aging period in the amphorae is about 12 months.