Soils here are stony and mixed with sand. Sangiovese from Maremma, locally called Morellino, tends to give wines that are well structured and balanced with soft tannins and lower acidity levels than in Montalcino.

The grapes undergo a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 16°(60°F) in an anaerobic environment (under a CO2 blanket) to protect the must 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 12 -13 days and temperatures reach 27°- 28°C (78 – 80°F) raised to 27°- 28°C. After racking and malolactic fermentation, the wine is aged in small-medium-sized Slavonian oak barrels (225L – 15 hl) for six months.