Il Monticello produces a varied and complete range of wines: whites, reds, a rosé, a passito wine, and finally grappa. Harvesting takes place between late August and early September for the whites, and in mid-September for the reds. For whites, winemaking is mainly “off skins”, with soft pressing and a maximum of 6 hours contact with the skins. For reds, on the other hand, maceration is imperative, and contact of the must with the skins lasts at least two weeks so as to obtain the best possible extraction of tannins and anthocyanins. For Groppolo, Serasuolo, Rupestro, Argille Grigie and Argille Rosse, bottling takes place in January and February of the year following the harvest, after tank aging for several months. Poggio Paterno and Poggio dei Magni, on the other hand, have a longer aging period, and for them bottling takes place many months later. For the reserves, at least two years must have passed since the grapes were harvested.

All these wines reflect respect for the farming culture, showing a bond made of tenacity, hard work and love for a unique region such as Liguria, which is fragmented into farming terraces, protected by mountains and ventilated by sea breezes. In addition to wines, Il Monticello also produces an excellent extra virgin olive oil made from centuries-old trees of the ancient Ligurian varieties Razzola, Frantoio, Moraiolo, Leccino and Pendolino, spread over more than 2 hectares of open country.