focused operations in the wine cellar which preserve the essence of the Sangiovese grape and exalt the qualities of a wine which every bottle reflects over history and time.
 
Varietals:100% Sangiovese (approved grapes and winery selected).

Growing method: Single and double spurred cordon.

Harvest: Control of the maturation and selection of the best grapes (up to 2-3 times); manual gathering of the grapes in small baskets; quick transfer to the wine cellar for winemaking. .

Winemaking: Light destemming and crushing; alcoholic fermentation at controlled temperatures with frequent pumpovers; long maceration on the skins with constant sampling and chemical analyses to determine the optimal date for racking.

Aging: In 12 to 54 hectoliter Slavonian and French oak barrels for 3 years followed by aging in the bottle for at least 8 months.