The grapes are hand-harvested in September (Sangiovese and Canaiolo) and in the middle of October (Cabernet Sauvignon and Merlot). Primary fermentation is about 4 days after cold maceration at 0-4°C and 15 days of fermentation (with selected autochthonous yeasts) at 24-26°C for the Sangiovese and Canaiolo, 18 days of fermentation with a controlled temperature at 24-30°C for Cabernet and Merlot.

The color is deep ruby red. The nose has baking spices like chocolate, licorice and spices are blended together with blueberry and rhubarbs. The palate mellow, velvet and long.

Suggested serving: Traditional Tuscany food, fresh cheese, grilled chicken and pizza.