Varietals : Sangiovese 80% , Canaiolo, Colorino and other red grapes from the Estate 20%.
Vineyards: Spur pruned vines planted to a density of 3200-5200 vines per hectare with southern , southwestern, and northern exposure
Soils: Clay loam with rock fragments
Winemaking: Grapes are soft pressed and macerated for 3 weeks with regular pump-overs. Alcoholic and malolatic fermentation occurs with native yeasts. Ageing in vitrified cement tanks. Futher ageing in bottle for 4-5 months.