This wine is produced with grapes from the Colombaio vineyard, on clayey soils rich in skeleton, at an average altitude of about 300 meters above sea level. The training system used is Guyot. The blend is made from pure Sangiovese grapes vinified through long maceration on the skins and frequent pumping over at a maximum temperature of 28 degrees, using selected indigenous yeasts for fermentation from the same grapes harvested a few days earlier. The wine matures for a year in Slavonian oak barrels before being refined in bottle for about 3 months.