Harvested by hand. A part of the rosé is obtained from the direct pressing of whole cluster Sangiovese grapes, in a pneumatic press which softly presses the grapes. It brings flavor and acidity. Another part is obtained from short cold co-macerations
of Syrah / Vermentino grapes that bring roundness and color and co-macerations of Sangiovese / Vermentino grapes that bring aromas and crunchiness in the mouth. The racking of the juice is always done at low temperatures, with the addition of the pied de cuve (vineyard-specific wild yeast to initiate fermentation). Finally it’s aged for 4 months.