The picking season starts quite early in order to preserve the freshness and the crispy acidity of the final product. Montepulciano grapes are de-stemmed and transferred to the press where are pressed in a gentle way.
The juice is transferred to stainless steel tanks where the first fermentation starts. Part of the juice is kept in cold temperature and added to the still wine in order to start the second fermentation in autoclave.
After few months the wine is bottled.
The cloudiness of the product means that the wine has not been filtered.
It keeps all the natural sediments produced by the winemaking process.