The Montepulciano grapes for Nicò catch the sun on the chalky clay soils around Lanciano, some 200 meters above sea level. Here, the vines are perfectly oriented south-southwest. Only in mid-October, when the grapes have reached their peak ripeness and strength, are they harvested by hand. In the cellar, the must is given ample time: the skins remain with the juice for ten days to release its intense color and flavor. The winemaker then presses very carefully to prevent abrasive tannins. The wine then "sleeps" for twelve months in small oak barrels (barriques). After this oak aging, it is given another three months in the bottle to fully develop its depth, roundness, and harmony.