GRAPES: 100% Sangiovese
POSITION: Between 280 and 400 metres above sea level
TRAINING SYSTEM: Spurred cordon with between 6–8 buds per cord
HARVEST: End September to early October by hand
VINIFICATION PROCESS: 20 days of maceration at a controlled temperature of 28-30°C with soft extraction process and frequent punch- downs
AGING: 12 months between stainless steel, Slavonian oak casks, French barriques and tonneaux of second use 
PRODUCTION: 45 hl/ha
ALCOHOL: 13.5% vol*
(* Depending on the year, the analytical values may vary slightly