Vinification
the grapes of this "single vineyard", located in the highest, most suitable, and healthy point of the winery, are harvested towards the beginning of October, to exalt the ripe tones, the thickness, and the concentration. Vinification is done with the utmost respect for the raw material, without ever exaggerating with mechanical actions on the skins of Sangiovese, a grape variety that does not tolerate intensive and too marked extraction strategies. Fermentation is done at a controlled temperature of 28 - 29 °C and the period of contact with grape marc lasts about 25 days. At the end of the fermentative process, racking and pressing take place, then the wine undergoes malolactic fermentation in vitrified cement tanks and is racked a couple of times before being transferred into the wood.