Vines planted in 2011 on mostly clay soil with some calcareous presence. Pergola abruzzese and guyot training system. Organic farming.
Spontaneous fermentation in 50 hectoliters large barrels of Slavonian oak, untoasted, 2 weeks long with daily delestage. Matured for 23 months in oak where it undergoes the malolactic fermentation. Non filtered nor clarified. 70mg sulfites in total. 8,500 bottles produced.