||Various vineyards located in the municipality of Montalcino with north-west/south¬east exposure at approximately 350 m a.s.l.
||Manual in cases in the second half of October.
||Fermentation and maceration for at least 20 days at a controlled temperature (< 30 °C).
||Maturation for 12 months in new and used French oak barriques (Allier), followed by 12 months in large oak barrels from Slavonia. Then bottle aged for at least 6 months.