Manual harvest of only the best bunches of “Sangiovese grosso” once they are fully
ripe, vinification of the grapes at controlled temperature with punching down of the
skins every 8 hours for 15 days

Once the alcoholic fermentation is finished, wine ages in wood for 3 years, the final process is further refinement for the following 2 years in steel and 6 months in
bottle before being consumed