The grapes are collected exclusively by hand and quickly taken to the cellar where they are destemmed and softly pressed to extract only the most noble and aromatic parts from the skins and the outer portion of the grape. Fermentation takes place at a controlled temperature in thermo-conditioned tanks. Maceration lasts for 8 days. During this time, the wine is regularly recycled from the bottom to the top of the tank so that the must takes on all the trace elements present in the skins and delicately extracts the color. The first racking is done when the natural sugars of the grapes are totally converted to alcohol. previously. The various lots, fermented and aged variety byvariety, were then blended togetherafew months before being bottled. The wine, based principally on Sangiovese supplemented byasmall part of Cabernet Sauvignon and Cabernet Franc, was given afurther twelve month period of bottle aging before commercial release.