Collection: the collection is carried out manually and the disposal takes place in small boxes
Pressing: separation of the stalks and non-energetic pressing to respect the integrity of the grapes
Vinification: the pressed grapes are subjected to soft pressing. The must obtained is decanted in steel barrels.
Fermentation: fermentation is spontaneous, with indigenous yeasts, at a controlled temperature of 16° C
Maturation: before bottling it rests for 6 months in steel

100% Pecorino./ ABV 13%