In the Giulianova cellar, this wine is still made with true craftsmanship. The winemaker lets the skins float on the juice in open vats for three to seven days. He regularly pushes down the "caps" of the skins by hand (pigeage) to release all that beautiful color and fruity aromas. There's no tinkering involved: fermentation occurs spontaneously, purely by the power of nature and without any temperature control. After a year of rest, the wine is bottled, where it can continue to age in the bottle until it's perfect for your glass.