The vineyards of the Angelucci agricultural company extend along the inside of both the Castiglione a Casauria and Tocco da Casauria lands. Both are antique villages that have been maintained perfectly and lay right in the territories of the ‘Gran Sasso e Monti della Laga National Park’ and of the ‘Maiella National Park’’. Today the Muscat of Castiglione is cultivated in about thirty hectares which are divided into a small number of large plots between the districts of Coste San Felice, Colle delle Forche in Castiglione a Casauria and Vicenne in Tocco da Casauria.

In the vineyards, along with Moscatello are also cultivated a small amount of Montepulciano and Pecorino, other two ancient vine varieties of Abruzzo.

The implants use the ‘Guyot’ counter system with a density of around 4500-5000 strains per hectare on medium-textured clay and limestone soil. There is a south-south-east exposure with a varying altitude of 250-350 meters above sea level, part of which is situated on an extraordinary man-made terrain of steep hillsides.

Because of the particular microclimatic conditions of the area, the agricultural operations, as well as those oenological, require a low-impact handling method and minimum use of chemicals. This can be seen in the dispersal of organic fertilizer over the soil and the integration of IPM for pest management.

For the Angelucci family the harvest is a custom. The harvest begins every year in mid-August with the daily inspection of the grapes in the various vineyards. The inspection is followed by the squishing of the pedicel which leads to the wilting on the plants, usually during the last the last ten days during the month of August.

Then to conclude the harvest there is a delicate hand-picking of the grapes during the first week of September, after 10-15 days of wilting. The grapes are packed into baskets with total weights of 3-5 kilos. The quantity of grapes picked usually remain under 80 quintals per hectare and yield 40% wine.

Considering the position, the age of the vineyard and the ripeness of the bunches before wilting, the grape is brought into the cellar for a further selection process. The grape finds itself destined to one of two different winemaking procedures.

Either the grape will be pressed in an inert atmosphere with nitrogen, until the aromatics and the typical fragrances of the vineyard are preserved. The must are decanted and fermented with yeasts in a controlled temperature between 15-16 °C. The rest of the grapes are subject to pre-fermentation peel infusion, where they have contact with the peels for 24-48 hours at around 8 °C. These grapes are pressed lightly and ferment until the must have obtained a velvety sugary content. The wine is then stored and aged for about 6 months in steel containers.

The new cellar, on three levels, is located on the highest part of the company’s property to allow the workers, or visitors as it may be, to gaze upon the vineyards, the Pescara Valley and the ‘Gole dei tre monti’. Inside Angelucci’s family has began experimentation for fermentation and barrel or oak maturation for Moscatello.