GRAPES: MONTEPULCIANO D’ABRUZZO of ancient selected clones from the vineyard in Loreto Aprutino in Pescara Province VINTAGE: Vintage take place during second and third-decade od October once grapes are properly ripe. Evaluation is made by checking the following parameters: phenolic ripeness, sugar content, harvested total acidity and ph value.Grapes are harvested to respect their integrity and organoleptic characteristics . VINIFICAION: Vinification is carried out according to traditional technics, where stalk removal is followed by stepping of the must with skin for about 7-8 days. Temperature change from initial 18° C (pre-fermentation stepping) to 26-28°C during alcoholic maceration and post-fermentation. During the contact between must and skin, there are periodical delastage and pumping to guarantee a full mixing between them and obtain a good extraction of skins noble components. Once steeping and fermentation are finished, the wine is separated from the skins by means of soft pressing and placed in stailess steel tanks where primary alcoholic fermentation is completed. After some days wine is poured off and lactic bacterium are added for malo-lacticfermentation. The wine obtained is stored in stailess stell tanks and affinated on thin lees for further 3 months, periodical batonages keep the lees suspended. Once affination is completed, wine is poured off and stored is steel tanks at a temperature of 12°C to keep its quality organoleptic proprieties till its bottled. The wine is sold after 1 months affination in bottle.