PRODUCTION AREA: Own vineyards located in the municipalities of Castel di Lama and Ascoli Piceno. VARIETY: Montepulciano, Lacrima. AVERAGE ALTITUDE: 200-300 meters above sea level. SOIL: Mainly clayey, tending to limestone in Castel di Lama, medium mixture tending to sandy in Ascoli. TRAINING SYSTEM: Spurred cordon. PLANT DENSITY: 5,400 plants per hectare. YIELD PER HECTARE: about 110 quintals of grapes. YIELD PER STUMP: about 2 kg of grapes. HARVEST: By hand, early in the morning or late afternoon, in small boxes. FERMENTATION: The whole grapes are placed in hermetically sealed containers for 7-14 days at a temperature of about 30 ° C, after saturation with carbon dioxide. A small part of the grapes, the lower one, remains crushed by the weight of the grapes above. Thus the must comes out and begins to ferment, thanks to the yeasts already present in the grapes, alcohol and carbon dioxide are produced; the latter, saturating the environment, favors intracellular fermentation with the transfer of coloring pigments from the skin to the pulp. At the end of the period of stay in the tank saturated with carbon dioxide, the grapes contain a quantity of acids far lower than the origin, and at this point the whole mass is pressed and placed in the fermentation vat where the transformation of the grapes ends. sugars in alcohol.