Hand harvested in late September / early October. The two varieties are separated for the fermentation in glass-lined concrete tanks, at a controlled temperature of 28° - 30°. Maceration on the lees takes place for 18 days, with the wine punched down twice daily.
The wine is also aged separately, with the Sangiovese aged in 20 hl. oak barrels for 12 months. The Cabernet Sauvignon is aged in mediumk toast first and second passage barriques for 18 months. After blending the wine is aged in the bottle for 6 months before commercial release.
