The grapes, harvested separately by variety, were destemmed, gently pressed and introduced into stainless steel tanks. Alcoholic fermentation took place at a controlled temperature between 26 and 28 °C so as to enhance the aromatic expression and preserve the fruity and floral notes of each variety; maceration, managed with mechanical interventions aimed at extracting soft and sweet tannins, lasted about 10-12 days for the Sangiovese, up to a maximum of two weeks for the complementary varieties. Once malolactic fermentation was completed by the end of winter, the assembled wine was transferred to wood, where it matured in large Slavonian oak barrels and, for a small part, in barriques and stainless steel tanks. Bottling began in September 2023.
