The Sangiovese grapes and traditional complementary varieties were transferred to the cellar immediately after harvesting. Here, once destemmed, the spontaneous fermentation process took place in cement tanks, after which the wine remained in the vats to complete maceration... Its journey continued in wooden barrels, where the wine remained to mature for the time necessary.The following period in the bottle allowed a greater balance of all the components, making it possible to fully appreciate its essence once the bottle has been opened.