| Grape varieties |
25% Cabernet Sauvignon, 25% Merlot, 25% Sangiovese, 25% Syrah |
| Harvest |
Early September (Merlot) up to the first week of October (Cabernet Sauvignon). |
| Vinification |
Each variety is fermented separately in 30-hl truncated oak barrels. The yeasts are exclusively natural ones. Initially, two daily pump-overs are carried out; after that, only one. If necessary, an open pump-over. With frequent tastings, the perfect time for racking is chosen, usually after about 20 days. After that, the wine goes directly into the barriques. |
| Ageing |
Ageing in French barriques with one-fifth new wood for between 18 and 24 months. |