After soft pressing, the juice is subjected to a static clarification; followed by an alcoholic fermentation at low temperature activated by selected yeasts. It is then aged in stainless steel tanks for 4-5 months, with periodic agitation (lees stirring) of the lees before being bottled.
Notes on the producer
Cantina Frentana is a cooperative company made up by 400 winegrowers, mainly small family companies, who cultivate about 1000 hectares of vineyards on the Frentana hills: a strip of territory that extends between the last slopes of the Majella mountain and the magnificent Costa dei Trabocchi, in the south of Abruzzo. A land of vineyards and olive groves, crossed by creeks flowing between wooded valleys. The generous limestone soil, the gentle alternation of sea and land breezes, the mitigating action of the sea enhance the vocation of this area to a high-quality viticulture, focused almost entirely on native vines.