The Montepulciano grapes, coming from our own vineyards and some other rented, are collected in boxes and carried to the cellar.
Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras where our indigenous yeasts take over and lead the fermentation process.
The grape skins are softly plunged into the juice, in order to prevent the extraction of the stronger tannins.
The maceration process usually last around twelve days, after which the skins are separated from the wine and softly pressed. The Montepulciano wine then rests and refines in the amphoras all the way through the malolactic fermentation, untill it is ready to be bottled.