The dry climate and significant day–night temperature range play a fundamental role in the development and reinforcement of the aromatic components present in the skins and which give our wines unique nose notes so characteristic of the expression of our lovely terroir. Yield per hectare does not exceed 120q/ha, a very important factor in ensuring the right degree of grape ripening. Vineyard management processes respect natural seasonal cycles and strictly organic treatments minimize environmental impact while safeguarding the winegrowing ecosystem to which we pay particular attention.
The wines that require maturation are aged in the historic underground cellars, dug entirely in Majella tuff and stone. The temperature is 16 °C–18 °C and constant all year round, and create the ideal environment for cellaring wines. Thanks to the eye-catching architecture, the cellars are a popular destination for wine buffs, who have the added joy of tasting the various labels when they visit. Another cellar, recently built in the immediate vicinity of the estate vineyards, takes care of the other winemaking stages.