La Montata winery is located in the northern area of Sant’Angelo in Vado. Entirely sheltered from the northerly winds, part of its vineyards are at the altitude of approximately 400m above sea level, with the exposure that benefits from cool Apennine climate that reduces humidity typical for the area in very hot summer days and allows to enjoy exceptional temperatures ideal for aromas development in September. During vilification process the winery utilizes a very special technique of drying the grapes in the barns with operating fireplace, thus enabling the wines to capture smoky aromas and creating unique smoked sweet wines. A three-phase pressing follows, lasting 15 hours, which produces three different types of must. The must is left to cool for five days allowing the coarse sediments settle; then, when almost clear, it is ready for fermentation. At the end of this stage, it is transferred in 112lt. demi-barriques to allow for oxidation, where the wine ages for at least 36 months.