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The grapes are harvested from Villa Matilde’s hillside vineyards, situated 140 metres high on the slopes of the extinct volcano, Roccamonfina. Off-the-skins vinification, soft crushing, removal of the must from the lees at low temperatures and fermentation in stainless-steel tanks at a temperature of 18 / 20° C, for around 20 days. The wine is then aged in stainless-steel tanks for around 3 months.