Vittorini Marche Rosso IGT, the only company red wine, from 20% Petit Verdot + 80% Montepulciano grapes (20 days dried in fruit cellar).

Training system: Montepulciano are trained using the spurred cordon system with four single-bud spurs (the bourillon: the closest to the crown and the least fertile). The Petit Verdot ad Alberello with only two spurs with one bud each.
Plant layout: the rows are arranged at a distance of 2 meters from each other while the vines are at 1 meter for a total of 5000 vines/hectare for Montepulciano. The Petit Verdot and Marselan sapling has a density of 1.1 meters between the rows and 0.6 meters between the vines for a total of 15,000 vines/hectare.
Harvest: the optimal maturation of the Petit Verdot around the first days of October and the Montepulciano at the end of the same. A portion of Montepulciano is placed in small boxes for a period of one month in drying. The harvest took place exclusively in boxes of 50 liters in volume.
Vinification/Aging: When the grapes arrive in the cellar, they are destemmed  without undergoing any crushing (the grapes ferment whole) with an inoculum of selected yeasts without the use of sulfur dioxide.
The fermentation takes place at a temperature of around 15°C (60 days to complete the fermentation) with maceration of the skins until the end of the same. In the month of March we proceed with the assembly.
During the two-year refinement, part in steel and part in wood, no sulfur is administered.