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 spices and licorice are blended with rhubarb and wild berries. On the palate the mouthfeel is full body wine, with smooth tannins and a long taste of red fruits, pepper and chocolate.

Suggested serving: red meat, game, and aged cheeses.