is a wine produced entirely in terracotta 

amphorae, above ground, untreated inside. The grapes, mostly procanico, 

with small percentages of malvasia and moscato, are completely 

destemmed and macerated on the skins for two weeks. After pressing, the 

wine finishes fermenting and ages for about a year in 500-liter amphorae, 

then rests for a few months in bottle before being sold. The 

experimentation with amphora, even if it is not part of our tradition, arises 

from the curiosity to see how our vines and our terroir express themselves 

through terracotta and its micro-oxygenation, obviously remaining a 

neutral container in terms of taste. This experimentation started already in 

2015, and having obtained good results also with the 2019 vintage, we 

decided to repeat the experiment, always trying to highlight the crisp fruity 

note of the grape, with the dark and mineral earthiness that distinguishes 

the terroir of Gradoli.