The La Selvanella vineyard, one of the best crus in the Classico area, consists of 123 acres within the commune of Radda, halfway between Panzano and Volpaia. Planted entirely to Sangiovese Grosso, the vineyard is Guyot and cordon speronato-trained and sits at 1,300 feet above sea level with southwestern exposition. The terroir is a mixture of soils dominated by alberese, weathered sandstone.

Harvest takes place in early-to-mid October with only the healthiest bunches being picked. The must is traditionally vinified with a long, cool maceration over a period of 20 days with frequent pumping over the must to extract more color, aromas, and body. Fermentation takes place at no more than 81ºF and is followed by malolactic fermentation. The wine refines in French oak cask for 30 months and then rests in the bottle for a minimum of 12 months before its release.