Grapes: 100% Sangiovese Cultivation method: Organic Harvest: Manual harvest of the grapes, which, depending on the vintage, can take place either towards the end of August or the beginning 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 wine ages in steel vats for approximately 9 months before being bottled. It will remain in the bottle for at least 3 months before being released for sale. Alcohol content: 13.5% Vol Average production per vintage: 1,700/1,900 bottles