The Pecorino grapes for Mantocà grow on the sunny hills surrounding Lanciano, some 200 meters above sea level. Here, on silty soils with their noses exposed to the southern sun, the young vines develop their fresh and precise character. Harvesting takes place as early as the first week of September, simply by hand. In the cellar, the juice is treated gently: the skins remain with the juice for just four hours, just long enough to develop character and structure, but short enough to prevent harsh edges. After a cool fermentation, the wine is allowed to rest for two months on its own fine lees in stainless steel tanks. This gives it that extra touch of depth and balance.