The vineyards from which Medoro is produced are located on our two estates in Osimo and Ancona on soils of a predominantly clayey and calcareous character. The yields are between nine and ten tons per hectare.
The grapes are destalked and softly crashed, then undergo maceration for a maximum of eight days in steel fermentation vats. The temperature in the initial stage is kept at around 24°C, with the aim of preserving as far as possible the fruity notes in the must. As soon as the alcoholic fermentation is finished, the wine starts the malolactic fermentation. The wine next moves on to the ageing process. About 25-30% is aged in 5000/8000 litre oak barrels, and the rest in steel tanks, for a period of about 4-6 months. After assemblage, the wine rests in bottle for few months.
