VINEYARD Planted in 2002 and produced for the first time in 2007. South-east exposure; 200 m. above sea level. The pecorino grape offers a massive concentration and high sugar content, due to low production. The cluster is small and characterized by small and sparse berries. The bunches are selected and hand-picked, in boxes.
VINIFICATION Grapes undergo a very soft pressing, the must is cooled to about 18 hours. Fermentation happens in steel tanks for 15 days, following by aging in cement tanks for 4 months. No malo.