Magnums are sold without wooden boxes.
Wine obtained from Sangiovese grapes and from those of other international species of grapes grown according to the high-density system. The entire manual care of the grapes before ripening and drastic thinning of the bunches enables a maximum yield of about 700/800 g per stem to be obtained.
The grapes are picked by hand and placed in crates that are taken immediately to the cellar where they are selected on a double selection belt.
After separation from the stalks, the grapes drop due to gravity into tanks in which they ferment for 25-30 days.
The product is then devatted and transferred to 25-hl barrels (Sangiovese) and then to barriques (Cab. Frank, Merlot and Petit Verdot) for about 12 months, after which it is blended and then bottled, following which it undergoes about 6 months of ageing in bottles.
The barrels used, plus the short ageing period, make this wine pleasantly fresh and easy to drink.