||Vineyard Colonia at the top of Poggio a Rancia, surrounded by a forest.
||Vertical trellis with spurred cordon and simple Guyot
||Exclusively hand harvested.
||After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 16-20 days at 28°C and 30°C, with programmed punchdowns and daily pumpovers.
||In March-April, the new wine goes into new French oak barrels; after 30 months of maturation, the final blend is assembled, bottled, and ages in glass a minimum of 8-12 months.