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 and a beautiful clear rim. The nose is clean with red and darker fruits like blackberry and plum with spices like vanilla and cinnamon. The palate has smooth tannins, long and silky.

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