Fermentation takes place in stainless steel tanks, where skin maceration lasts about 15 days, at a controlled temperature of 26–28 °C. Shortly after malolactic fermentation, the wine is racked into 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 full, fresh and fruity, with well-perceived cherry and floral notes. On the palate, it is round and soft, with rich aromas, which makes the wine extremely appealing and balanced. Long and elegant finish. An authentic and pure expression of the Sangiovese grape.