This 14-acre (5.7-hectare) vineyard has been cultivated since the 16th Century. It is one of the most Eastern and oldest vineyard sites in the Brunello zone (planted in 1939). The particular exposition and composition of the soil results in a Brunello with a very elegant bouquet, balance, and added complexity.

Following harvest, the fruit undergoes a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO2 blanket) to protect the fruit from oxidation. This non-alcoholic, aqueous extraction increases color intensity and stability, softer astringency and tannins, and more body and aromatics. After 48 hours, the temperature is raised and alcoholic fermentation begins, lasting 16 -17 days and temperatures reach 29°- 30°C (81 – 86°F). After racking and malolactic fermentation, the wine is aged in small-medium oak barrels (500L – 20HL) for the first months, followed by two years in 30HL Slavonian oak casks. The wine rests in bottle for four months before release.