The juice obtained by pressing Sangiovese grapes and other complementary red berried grapes, naturally dried, is left to ferment in barrels of different woods, and having a variable capacity between 20 and 50 liters, sealed with sealing wax.

The must, due to the presence of selected yeasts from production to production, ferments in an oxygen-free environment.

The first opening of the caratelli takes place after about 4/5 years.
In seasoning, according to tradition, temperature changes are important.