"Checcarello is the name of a friend, a fellow from our lands with a young soul, despite his age, who dispenses advice and anecdotes by wandering with his red Vespa. For us it is the symbol of a wine with a peasant nature, in which the taste of the local territory emerges."
Grapes are destemmed by hand and gently foot trodden. The juice is macerated for 14 to 16 days then fermented and aged in concrete tanks. Aging is for 10 to 12 months with repeated b�tonnage. 20 to 30mg per liter of sulfur added three weeks before bottling.