Grapes: Merlot 50%, Sangiovese 50%

Harvesting period: late September (Merlot) - early October (Sangiovese)
 
Grape picking method: Manual
 
Soil type: Medium, tending to clay
 
Exposure: south-west
 
Altitude: 300/400 m over sea-level
 
Training system: spurred cordon
 
Vine density: 5.200 vine per hectare
 
Yield: 5 tons per hectare
 
Vinification methods:
Destemming and soft squeezing, fermentation in stainless-steel vats, with controlled temperature max 29° C, with selected yeast. 12 days of fermentation for Merlot and 20 days for Sangiovese.

Maturation method:
Aged for 24 months in French Tonneaux (500 litres), 6 months in stainless-steel vats and 6 months in bottle.