This is the selection of the best Sangiovese grapes all over the estate. Harvest is done by hand; the grapes are destemmed and put in open stainless steel vats, with a temperature control system. After 24 hours at 20°C the grapes are inoculated with selected indigenous yeasts; total day of fermentation process for Sangiovese is 18 days and for Merlot 16 days at a max temperature of 28° C. Ageing The wine ages in 70% new barrique and 30% in used barrique for 18 months, 12 months in bottle.