Fermentation takes place in stainless steel tanks, where skin contact lasts for about 15 days, at a controlled temperature of 26–28 °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 intense ruby red. The aroma is full, fresh, and fruity, with distinct cherry and floral notes. On the palate, it is round and smooth, with rich aromas, making the wine extremely inviting and balanced. Long and elegant finish. An authentic and pure expression of the Sangiovese varietal.