The grapes for this Focalone are hand-picked in early October, when the autumn sun is still warm, on the hills surrounding Lanciano. Here, at approximately 200 meters above sea level, the bunches develop their full flavor. Once in the cellar, the skins remain with the juice for seven to ten days to gently release all their color and aromas. After fermentation, an extremely gentle pressing follows, during which the winemaker consciously avoids harsh, abrasive tannins. Because the wine then undergoes a second, gentle fermentation (malolactic), it acquires that characteristic roundness and smooth balance that makes it so easy to pour another glass.