After careful and precise selection of the grape bunches, the hand-harvested grapes are destemmed and then gently pressed. Fermentation takes place in stainless steel tanks, where skin maceration lasts 16-18 days at a controlled temperature of 28-30 °C. Shortly after malolactic fermentation, the wine is transferred to oak barrels. The bottled wine then remains in the cellar for further aging before being released to the market.

Its color is an intense ruby red. The aroma is rich and complex, with distinct floral, fresh fruity, and spicy notes. On the palate, it is vibrant and lively; a pleasant acidity and rich aromatic profile together create a full-bodied and balanced wine. The tannins are elegant and silky. The finish is long and persistent. A truly authentic expression of the Sangiovese varietal.