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 second half of September.
After de-stemming, the grapes are not crushed, so they remain whole, reducing damage to the skins and optimizing colour extraction. Fermentation takes place at a controlled temperature of 25°C for 7 days.
Frequent pumping over and rack and return are carried out in the early stages of fermentation to achieve a gentle extraction of aromas and tannins.
After racking, malolactic bacteria are added to induce malolactic fermentation.
40% of the wine is aged in oak barrels for 6 months.