The vinification of the grapes for the production of Roccato (only done in the best vintages) consists of a traditional maceration of the must for 15 days at 86°F. The wine is then matured for 12 months in oak barriques, small 225L barrels made of French oak, and for about one year in the bottle.
Serve at a temperature of 64°F. A good accompaniment to meat and game dishes. Perfect with hard cheeses. This wine could be classified as "vino da meditazione.”