||Sangiovese grapes are usually harvested between the end of September and the middle of October, depending on the type of soil, the exposure of the vineyards and the climatic trend.
||The must is allowed to ferment in contact with the skins in temperature controlled stainless steel tanks for two or three weeks. The fermentation time varies from one tank to another, depending on the vineyards where the grapes are grown. Upon completion of alcoholic fermentation, malo-lactic fermentation begins spontaneously. This is a natural process that transforms malic acid into lactic acid and conveys smoothness to the wine. This second fermentation can last from several weeks to several months, varying on the basis of a variety of factors, such as the temperature in the cellar.
||Two years in oak barrels.