Vineyards: The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in rocks and rather rich in clay and are located at an altitude between 100 and 300 meters above sea level, facing West – South/West.
Harvest: The hand picking of the grapes started in mid September with the Cabernet Sauvignon, which was brought into the cellar perfectly ripe and with a rather low alcohol content. The Sangiovese was harvested between the end of September and the first days of October.
Production: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° – 31° C, without the addition of yeast). The maceration on the skins lasted 9 to 12 days for Cabernet Sauvignon and about 15 to 18 days for Sangiovese. It was followed by pumpovers of the musts and délestages in order to soften the wine tannins. The secondary fermentation (Malolactic fermentation) also took place in steel vats.