Terroir The terroir of the Maremma is characterized by alluvial sediments rich in red calcareous clays and skeleton. Instead, that of the Cortona area is alluvial silt with the presence of clay, characterized by a good percentage of organic residue.

Grape varieties A blend of Viognier and Petit Manseng with a small percentage of Vermentino, rigorously hand-picked at different times and fermented separately. This allows the grapes to be harvested at the perfect level of ripeness to best express the characteristics of the individual varieties.

Winemaking The winemaking process, conducted entirely in steel and with an aging of about 18 months, has allowed us to preserve the purity and freshness of the grapes, enhancing their fruity and floral notes. After destemming, a cold static decantation is carried out. Fermentations are carried out at a controlled temperature between 17° and 18°.

Ageing Each grape variety is aged separately in steel with a long stay on the fine lees and with batonage for about 12 months. The final blend is carried out at the end of the ageing process to find the best balance of the varieties based on the vintage.