In the Montepulciano area, carefully selected Sangiovese grapes from the Le Tre Berte – Pieve di Argiano district undergo spontaneous fermentation with natural yeasts in stainless steel tanks, where skin maceration lasts approximately 18–20 days at a controlled temperature of 28–30 °C. Following alcoholic fermentation, the wine is transferred to 50 hl oak barrels for malolactic fermentation and further aging for 18 months. The wine, bottled on the estate, then rests in the cellar for about six months before release.

Its color is ruby red. The aroma features ripe fruits, floral, and spicy notes. Its freshness, complexity, and graceful, silky tannins are the result of carefully selected Sangiovese grapes. The wine has a lively character and beautifully expresses the traditional characteristics of the Vino Nobile di Montepulciano growing region.