Yield: 40hl/ha

Alcohol: 13%

Sugar Level: No residual sugars

Sulphites: Low

Vegan: Yes

No. of Bottles: 2800 bottles, 85 magnum

Vineyard Management, Vinification & Ageing: I Ciacca began harvesting by Hand on 19 September 2020, picking first for our “starter” and then our top selections. This was followed by 4 days of rain, during which, much like the rest of Lazio, Abruzzo and Campania regions, we had to stop picking. After a further few days to allow the ground to dry, we carried out a second selection of our organic Maturano grapes.
In the cellar. the grapes are de-stemmed and put immediately into our concrete tanks with 20% of the stems. A starter from the same grapes already prepared is combined with the grapes to encourage a naturally spontaneous, slow fermentation at no more than 18°C lasting 20-40 days. Once fermentation is complete, the vat is closed and the wine left on the skins/stalks to rest in the cement vats for 10 months, before being pressed, having first drawn off the free-run or “flower”. Thereafter the pressed wine is allowed to rest in concrete for 3-4 months before being bottled and then kept for 24 months before release.