Saragio represents a barrel selection of the best Sangovese. The wine is fermented in small, 1100L. food-grade plastic containers. Wild yeast fermentation and subsequent maceration last, on average, 5 to 6 weeks. The wine is punched down by hand and not pumped, between 2 to 3 times a day depending on the stage of fermentation. Between 10 and 50% whole clusters (non-destemmed grapes) are used, the percentage changing according to the vineyard and the ripeness of the stems. At the end of fermentation/ maceration, each ferment is pressed out separately into stainless-steel tanks where it settles overnight, before being racked into barriques(15% new) and aged for up to 18 months.