From the Podere's 22 ha. vineyards, all planted at high density (6,500 vines/ha.) The prevailing training method of training is the double guyot, cordon, and head pruned (Goblet).
On most years, the harvesting of the rosè follows the harvest period of Sangiovese grapes. Vinification occurs with the 'bleeding method' - a small maceration on the skins. After a brief chilling of the fresh juice, the fermentation occurs in strainless steel tanks with selected yeasts. The fermentation takes place for 15- 20 days at a low and controlled temperature.