Fosso Cancelli
Cerasuolo d’Abruzzo DOP

Montepulciano grapes are strickly hand-picked. After the first procedure of destemming and crushing, the must is left for 24-36 hours with the skins inside concrete tanks until the spontaneous alcoholic fermentation begins. Following the classic “salasso” procedure is done by taking out a part of fermenting must from the concrete bottom and transferring it in terracotta amphorae where the spontaneous fermentation continues without control of temperature. The fining follows in the amphorae on fine lees until bottling in the first days of spring.