Sourced from the estate’s 41 hectares (100 acres) in the southeast area of Montalcino. Vineyards are planted at 5,200 plants per hectare with yields of 1.3kg per vine. Two types of soils prevail; gravel and clay soils produce wines with power, while more sandy soils heighten aromatics.

Manual harvest occurs at the end of September, followed by a pre-fermentation cold maceration (“cold-soak”), which involves cooling the grapes to a temperature of 3°-5°C (37–41°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in an increased color intensity and stability, softer astringency and tannins, and more body and aromatics. After 48 hours, the temperature is raised to 27°C-28°C, and alcoholic fermentation begins, lasting 16-17 days. After racking and malolactic fermentation, the wine is aged in small-to-medium size oak barrels (225L – 15 HL) for the first months, followed by two years in larger 30HL Slavonian oak casks. The wine rests in bottle for four months before release.