The Merlot grapes for this exceptional rosé grow on the chalky clay hills around Lanciano, some 200 meters above sea level. Here, the fifteen-year-old vines catch the afternoon and evening sun (west-southwest). Harvesting takes place by hand in the second half of October, when the grapes are fully ripe. In the cellar, freshness is the key. The grapes are first given a cold start (cooled back to 1°C) to capture all the aromas. After a gentle fermentation, the wine is aged for another three months on its own lees. This adds refinement and freshness to your glass, without the heavy malolactic fermentation.