The grapes, harvested at the end of September – beginning of October. they undergo a soft pressing, fermentation in stainless steel at a controlled temperature of 25-28 ° C and extraction of the noble compounds of the skin with the aid of periodontal repassing and delestage. The maceration on the skins has a duration ranging from 18 to 21 days. The wine is aged for 24 months in barrels of medium size and tonneaux. Before being commercialized, the wine is aged for 8-10 months in bottle.

Red with good depth and intensity, with a fingernail that denotes the symptom of aging, which turns towards the cooked color and garnet on the finish. Very intense aromas, tertiarized by a reducing refinement that amplifies the notes of tobacco and lavender, typical of the Sangiovese of great texture. Soft and rich entry, with very good structure, wide and long with a very persistent finish. The olfactory aromatic sensations are also fully expressed in the mouth, with a balanced supply of wood and aimed at enhancing the varietal aromas of the vine.