The picking is exclusively by hand selecting only the perfect grapes. The white grapes are crushed by feet in a big wooden tub, 350kg at a time get crushed for 40-45 minutes, allowing a constant stimulation of skin with the juice, letting the skin release matter, flavours and aromas. This method allow us to press in the grapes in a delicate and soft way, not letting the stems break and letting us have a rich must ready to ferment. Only the juice go to ferment in small concrete tanks, where spontaneous fermentation will start and go on for 30-35 days. From concrete the wine will go straight into bottle to start his long improvement in bottle.
Montepulciano d'Abruzzo grapes are hand destemmed on a net on top of a wooden vat, two people will push the grapes back and forth until the berries will fall down and the stems will remain on the net unbroken, this way only the elegant and juicy tannins of the skin will go into the must but not the bitter ones from the stems. The berries remain almost intact, important to keep the yeasts which are on the skins and really precious for our spontaneous fermentations.
Since the beginning we leave the wine to age in bottle without any filtration, we like tokeep the wine alive and energising and let it face the long journey with as much energies at possible, those that would have been taken away by any kind of filtration. This way, with time, the wine will sediment at the bottom of the bottle what it doesn't need anymore. That sediment will stay into the bottle until we decide to release the vintage. Before we release then any bottle that has more than 10 years of age, each bottle will be re-opened and hand decanted, one by one, to remove the sediments and to check the quality of each bottle. While loosing some liquid in this process, the new bottle is quickly topped up with a second bottle of the same vintage and corked. On the cork we print the year of the decantation, so the client knows when this process of quality control has happened.