Gran Sasso

Gran Sasso draws on several distinct Italian growing zones rather than a single contiguous estate.

Roseto degli Abruzzi

The Montepulciano and Trebbiano vineyards lie around Roseto degli Abruzzi on Abruzzo’s Adriatic coast. Montepulciano occupies steep, well-sunned slopes with clay and limestone soils. The day-to-night temperature variation helps balance flavour development and acidity. The Trebbiano sites face west and southwest and have medium-textured calcareous clay soils.

Orsogna

Chardonnay comes from Orsogna, near the mountains of Abruzzo. The soils contain clay and limestone deposits. Winters are cold and short, while summers are mild and long. Pronounced variation between daytime and nighttime temperatures supports the development of flavour and aroma.

Ortona, San Salvo and Pollutri

The designated organic Montepulciano vineyards occupy mid-slope hills in the communes of Ortona, San Salvo and Pollutri. Their soils are predominantly calcareous.

Canosa di Puglia

Sangiovese is grown around Canosa di Puglia. Strong sunlight and high temperatures during ripening define the conditions described for this zone.

Agrigento and Sambuca di Sicilia

Pinot Grigio is selected from north-facing vineyards in the province of Agrigento, with Sambuca di Sicilia identified as the production area. The local microclimate combines conditions for full ripening and concentrated aromas with the retention of fresh acidity.

Trebbiano around Roseto degli Abruzzi is trained to the pergola system. A separate Montepulciano component comes from organically farmed vineyards on the middle slopes of Ortona, San Salvo and Pollutri. Site selection elsewhere in the range includes steep, well-exposed slopes for Montepulciano, west- and southwest-facing sites for Trebbiano, and north-facing vineyards for Pinot Grigio.

Production methods vary by grape and growing area.

Montepulciano from Roseto degli Abruzzi is gently crushed and destemmed, followed by four days of cold maceration. Fermentation takes place in stainless-steel tanks for 8–10 days at 24–26°C. The organic Montepulciano follows the same initial sequence, with stainless-steel fermentation at 24–26°C extended to 15 days.

Trebbiano is gently crushed and destemmed before pressing. Fermentation proceeds in stainless steel at 12°C to retain its fruit character. The wine is subsequently fined and filtered before bottling.

Chardonnay undergoes delicate destemming and crushing, followed by pressing and clarification. The clean must ferments for 20 days at 12°C.

Sangiovese is destemmed and crushed before a two-day cold maceration. Maceration and fermentation continue for 9–11 days at 20–22°C. Between 10% and 20% is matured in oak, while the balance remains in stainless steel.

Pinot Grigio is crushed, destemmed and softly pressed, followed by static settling. The clarified must ferments at 12–14°C. After fermentation, the wine rests on its lees for approximately three to five months before transfer and sulphiting.