Controlled Designation of Origin

The juice obtained by pressing mainly Sangiovese grapes and other complementary red grapes, naturally dried, is left to ferment in barrels made of different types of wood, with a capacity ranging from 20 to 50 liters, sealed with sealing wax.

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

The first opening of the barrels occurs after about 4/5 years.
In the maturing process, according to tradition, temperature changes are important.