The power of this wine begins in the vineyard. On the chalky clay hills surrounding Lanciano, some 200 meters above sea level, the fifteen-year-old vines face the midday sun (south-southwest). Only in mid-October, when the grapes are at their peak concentration, are they harvested by hand. In the cellar, the winemaker takes his time: the skins remain with the juice for ten days to release all their color and aromas. After a gentle pressing to prevent harshness, the wine is aged for twelve months in small 225-liter oak barrels. After another three months of bottle rest, the harmony is complete.