The wine cellar was constructed to house the whole wine making process, with modern equipment for wine production and maturation. Fermentation occurs in steel tanks set at a controlled temperature. Carefully selected grape batches are aged in French oak barrels.
Prior to bottling, the wine is delicately filtered.
It is worth noting that all business choices are aimed at maximising the still partly undervalued wine producing resources that are unique to this region.
After discovering the particular suitability of this land in Romagna, the Rocca Le Caminate farmers worked to prefect production techniques geared to the preservation and improvement of its qualities over time, i.e. fresh, scented wines.
The unique character of this territory embedded in the area named < SANGIOVESE PREDAPPIO >, the great care for the vineyards, the low environmental impact – no herbicides or dessicants – the control of produce yields, and the choice of the ideal time for grape harvesting are all key factors to producing premium quality grapes. The process of wine making and subsequent maturation further enhances their potential.