Sangiovese grapes are harvested earlier than usual, by hand, then pressed directly, without being crushed or de-stemmed, in order to avoid unnecessary tearing and preserve the integrity of the skins.

The base wine, once obtained tartaric and protein stability, is sent to the autoclave for the second fermentation.

The aging on lees lasts less than a month in order to preserve the freshness and at the same time keep the right acidity.