Grape variety: Sangiovese
Vineyard management: organic
Soil: San Casciano;  round pebble of fluvial origin Romola; Galestro
Altitude: 200-250 a.s.l.
Density of vines per hectare: 5000
Fermentation:  with indigenous yeasts and maceration on the skins 18-24 days in stainless steel tanks
Ageing:  in  20hl french oak casks for at least 24 months followed by passages in tonneaux and 6 months in vitrified cement/steel tanks, finally at least 3 months in bottle