The native grape variety Maturano IGT del Frusinate are harvested in crates and brought to the cellar.
After de-stemming, crushing and a short maceration time on the skins, the grapes go into a hydraulic press to guarantee a soft pressing; subsequently the ‘pied de cuve’ is inoculated which has fermented previously spontaneously.
Alcoholic fermentation takes place in cement tanks and aging on fine lees for 6 months. The wine is aged in the bottle for a further 6 months.
Racking is carried out by gravity without using pumps.
No clarification or filtration.
Alcohol level 12%
Total sulfur: 19 mg / L