The Sangiovese grapes are selected from vineyards in the province of Rimini, in Emilia-Romagna. The vines are trained using the Guyot system. The plants are an average of 15 years old, with a yield of approximately 2.5 kg per vine.
The grapes are harvested by hand in the first half of September, slightly early to avoid excessive colouring of the skins.
After de-stemming, the grapes are gently pressed and the skins are immediately separated from the pale pink must, which is clarified by natural decanting at a temperature of 12°C for approximately 18 hours. Fermentation is then carried out using selected yeasts at a controlled temperature of 16-18°C. The wine is then left on its lees in stainless steel tanks for four months to maximize the extraction of complex aromas.
2 months in bottle prior to release.