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).
Harvest usually begins at the end of August. Only native yeasts are used during the initial fermentation, lasting 14 - 21 days at 27-29° C; with poliphenol extraction alternating between manual delestage and punchdowns. Aged in 25 hl. oak tonneaux for 12 months. 90,000 bottles produced annually.
85% Sangiovese, with the remainder composed of Colorino, Ciliegiolo and Alicante.