From the Val di Suga vineyard, one of Montalcino's three most historic areas.
Fermented in stainless steel tanks, where the maceration takes place for 20 days at a controlled temperature (30°C). The fermentation process is completed in 50 hl. Slavonian oak barrels. The wine is then matured for 36 months in 300 lt. French oak barrels, then aged in the bottle for at least 12 months.
120,000 bottles and 500 magnums produced annually.