Grape variety: Sangiovese
Vineyard management: organic
Soil: San Casciano; round pebble of fluvial origin Romola; Galestro
Altitude: 200-250 a.s.l.
Density of vine per hectare: 5000
Fermentation: with indigenous yeasts and maceration on the skins 15-20 days in stainless steel tanks
Ageing: in 20hl french oak barrels for at least 12 months, then 9 months in vitrified cement/ steel tanks, finally at least 3 months in bottle