The process for this wine is as unique as its name. Although it's a light wine, the Montepulciano grapes are harvested late, at the very end of October, for maximum ripeness. The trick lies in the processing: the skins remain with the juice for only 24 hours. This allows you to retain the fruit and color, but without the heaviness and tannins. Fermentation occurs spontaneously, using only wild yeasts. The winemaker intervenes as little as possible, making Ch'c'vò slightly different every year. Always surprising, always pure nature.