Grapes: Sangiovese 70%, Cabernet Franc 20%, Merlot 10% Cultivation Method: Organic Harvest: The grapes are hand-picked, always in small crates. The Sangiovese is harvested towards the end of September, while the Merlot and Cabernet Franc are harvested between the first and second weeks of September. Vinification: The bunches are destemmed and the berries are checked and selected manually. After pressing, the grapes are gravity-fed into stainless steel fermentation tanks where alcoholic fermentation takes place at a controlled temperature for approximately 10 days. Maturation and Aging: After racking, the wines mature differently: the Sangiovese in French tonneaux, the Cabernet Franc in terracotta jars, and the Merlot in barriques. They remain here for at least 3 years, after which they are blended for bottling, which occurs without filtration. They will remain in the bottle for at least 6 months before being released for sale. Alcohol content: 15% Vol Average production per year: 1,500 / 1,700 bottles