The farm is divided into two parts: the vineyards surrounding the farm have a north-east exposure and benefit from a cool climate which gives the grapes an intense fragrance.
The other half of the land owned by the farm is in Castelnuovo dell’Abate. Here the exposure is south-easterly and the climate is warmer, giving the grapes a high alcohol content. All the land is located on hilly ground at a medium altitude, and the vines are trained on runners.
The farm cellar was recently renovated and extended. It is divided into two areas: one for vinification and one for ageing.
All the stages in the wine making are followed personally by Luca Nannetti, with the help of with the highly skilled and experienced oenologist Paolo Caciorgna.
The first stage in the wine making, immediately after harvesting, is carried out in steel vats using automatic, controlled-temperature must fermentation systems. The must is then poured into barriques where it remains for around one year for monolactic fermentation. After that it is put into 40-hectolitre wooden barrels until being bottled about 10 months before going on the market.