The Pecorino grapes, coming from our own vineyards, are collected in boxes and carried to the cellar.
Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras for a 24 hours maceration.
The skins are then separated from the juice and softly pressed, before our indigenous yeasts take over and lead the fermentation process.
The Pecorino wine then rests and refines in the amphoras all the way through the malolactic fermentation, until it is ready to be bottled after a 12 months period of refining.