The zone is recognized all the time as one of the most suitable for the production of Verdicchio wine due to environmental and micro-climatic characteristic.
The care of the vines is constantly entrusted to an agronomist who on the basis of climatic characteristic of every year decides measures to be adopted to obtain wholesome and pure bunches of grapes.
Particular attention is also paid to the moment of the vintage, resorting to measurement system which enable us to exactly establish the sugar content of grapes and their acidity.
Only when the right equilibrium of these two parameters is reached, vintage can start.
The first fermentation is made into steel barrels and at controlled temperature, keeping in this way the freshness and scent of wine.
The second fermentation and subsequently the definitive refinement of wine is made in oak barrels, which enables the micro-oxygenation of the wine.
The farm has as objective the production of a very limited quantity of bottle of Verdicchio and Sangiovese, with the unique characteristic as for body, elegance and perfume. The vineyards, extremely healthy, are subdued to double thinning of bunches and the so obtained grapes are subsequently selected in the wine cellar, where they are worked according to the old tradition.