Our Petrafitta boasts a top winemaking technique. Fiano di Puglia grape via machine harvesting a counter, successively cold pre-fermantative maceration. Subsequently subjected to a process of inoculation of selected yeasts, and is conducted to an alcoholic fermentation of 12 ° for about one week. Sur lies for five months, daily batonnage. Subjected to filtration and finally bottled. Vinification in reduction, given the absence of air and away from oxygen.

Petrafitta is the mirror of the terroir and the different climatic vintages. By always trying to get the best on the field, leaving to the cellar the mere task of hosting the musts in its transformation into wine and in letting it then rest in its aging.