Fermentation takes place in stainless steel tanks, where skin **maceration lasts for 18 days**, at a controlled temperature of 28–30 °C. Following alcoholic fermentation, the wine is transferred to large **oak barrels** for malolactic fermentation and further aging. The bottled wine is then stored in the cellar before release.

Its color is an intense ruby red. The aroma reveals fruity, floral, and spicy notes; the bouquet clearly reflects the character of the Alberese-rich soil. On the palate, it is soft, with pleasant acidity that makes the wine fresh and vibrant. Ripe, velvety tannins ensure a long finish. **Riserva I Colli is an outstanding representative of the estate's Sangiovese wines**, hence its name.