Grapes: 100% Sangiovese.
Yield: 6 tonnes/hectare.
Fermentation: grapes are destemmed and gently pressed. Juice decanted in refrigerated stainless steel tank. Fermentation started with indigenous yeasts (pied de cuve).
Maturation: 7 months in stainless steel.
Bâttonage: every week from October until March.
Bottles produced: 10.660.