Production areaCalcinara district, located in Candia village, Ancona district (Marche region - Italy)
SoilComposed of pelitic rock (clastic nature), marl and calcareous banks. Soil texture: clay and sand. Limestone, rich with marine fossils.
VineyardLocated at 200 meters a.s.l. with southern, south-eastern exposure. Planting density of 4000 plants per hectare. Spare pruning with spurred cordon cultivation system. Hand- picked in the middle of october using 10 kg boxes. 70 quintals/hectare of grape.
Vinification10°C maceration for 4 days with manual crushing, fermentation, followed by further maceration in full tanks for a contact with the skins for a total of 45 days. Malolactic fermentation on the skins. Racking and batonnage for the following two months.
Aging18 months in new french oak barriques, 6 months of blending, followed by 12 months of aging in the bottle.