Montepulciano d'Abruzzo hills of Teramo, Italy, Controlled Denomination of Origin and Guaranteed Riserva.
The grapes deprived of their own stalk are transported inside concrete tanks. The crushed grapes are started for fermentation which is carried out at a controlled temperature with peaks reaching 30° C. Maceration continues for about a month after the end of fermentation, with the daily handling of the mass through manual pumping over. After racking, it is left to rest for about 7 months in steel tanks, to then allow the natural evolution of the wine, making it mature in large oak barrels for 24 - 36 months. The refinement in the bottle takes place for about a year.