Located in various municipalities in the Abruzzo Region, the vineyards from which we produce Jorio are distinguished by the special attention which is dedicated to pruning. The aim is to limit fruit production and create ideal conditions for air to circulate around the productive layer of the vine. These are essential conditions for ensuring ideal ripening of the Montepulciano grape.
The harvest is carried out by hand and normally takes place in the period from the end of September to the mid of October.
The grapes are destalked and lightly pressed, then undergo maceration for 10-12 days in steel fermentation vats. The temperature in this period is kept at between 26º and 28°C. As soon as the alcoholic fermentation is finished, the wine starts the malolactic fermentation. The wine next moves on to the ageing process. About 50% is aged in 5000/8000 litre oak barrels, and the rest in barriques on their third or fourth time of use, for a period of about 12 months. After assemblage, the wine rests in bottle for several months.
