Santamaria is a 100% pecorino. The grapes are picked by hand, placed in small containers and immediately transported to the cellar for processing. The harvest takes place early in the morning or late in the afternoon to avoid the hot hours. In general, the harvest takes place in late August or early September. Once fermentation is complete, the cloudy wine is placed in perfectly clean stainless steel tanks for clarification. Around January, the wine is removed from the heavy lees and placed in wooden barrels with a capacity of 30hl. The refinement takes place in wood with continuous "remuage" for about 6 months. In July, the wine is clarified, filtered and bottled.

 



It is marketed one year after the harvest.