Our Ventonero boasts a top winemaking technique. Nero di Troia Grapes picked by hand, then subjected to a fermentation process for 8 days at 22 ° C. Subsequently subjected to 10 days of maceration on the skins. Six months in steel with lees stirring and six months in bottle before labeling.

Ventonero 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.