The Trebbiano Abruzzese grapes, harvested by hand towards the end of September 2022, come from a vineyard dedicated exclusively to this wine, the result of a particularly favourable vintage that produced bunches of exceptional quality and concentration.

After destemming, the grapes are transferred to vats where they undergo maceration for 24 hours. The must is then separated from the skins, which are gently pressed, whilst fermentation begins spontaneously in the terracotta amphorae thanks to the indigenous yeasts.

The wine is then left to mature on its fine lees in amphorae for 40 months, a lengthy process involving patience, tastings, monitoring and constant care. This is a process that is only possible in the most balanced and complex vintages, when the wine allows us to extend its ageing beyond the usual timeframe for the Anfora range.

Bottled in January 2026, only 2,000 bottles were produced.