Grape variety: Sangiovese 85%; other vines authorised in the area 15%

Harvesting period: first ten days of September

Harvesting method: manual in boxes

Winemaking technique: non-aggressive destemming and pressing, temperature-controlled fermentation (28°C) in thermoconditioned stainless steel vats for 15-20 days

Malolactic fermentation: partly in stainless steel and partly in barriques

Aging in wood: 8 months in cement butts

Aging in bottles: six months

Stabilisation method: natural, unfiltered

Alcohol: 13.50%