The Terre dei Penati wines invert the traditional European approach of appellation. Winemaker Alberto Antonini set out to make organic wines with a focus on consistency of quality and style from year to year. To do this, he decided to blend wines from the Abruzzo and Puglia with those from Sicily and Tuscany. Puglia and Sicily provide depth and breadth, while the Tuscan coast and the Abruzzo give texture, acidity and vibrancy to the wines.

The fruit was hand-picked and carefully sorted. Whole clusters were gently pressed and the juice was naturally settled followed by a six day pre-fermentation battonage at 8°C. The must was racked off of the gross lees and fermented in concrete tanks at 18°C for 15 days. No malolactic fermentation was allowed to take place. The wine remained on its fine lees for a total of 60 days before blending and was kept in temperature-controlled concrete tanks until bottling.