Harvest and Vinification: Manual harvest in small boxes. Whole clusters pressing for 3/4 of the grapes, while the remaining 1/4 undergoes a short maceration. Spontaneous fermentation in steel tanks, followed by maturation for at least 6 months on the fine lees with frequent bâtonnages.
Grapes: Fogliatonda, Canaiolo and few percentages of Sangiovese and Colorino
Harvest and Vinification: Manual harvest in small boxes, spontaneous fermentation in steel tanks, maturation for 12 months in rough concrete tanks and at least 6 months in the bottle.
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