100% Sangiovese from the vineyards in the commune of Castelnuovo Berardenga, NE of Siena and South of the Chianti Classico production area. Elevations range from 400-420 meters with a fine southwest-facing exposure. The vineyard covers 6.25 hectares. Soils: Quartzitic blue-grey sandstone, stratified sand and calcareous alberese mixed with alluvial pebbles. Grapes harvested by hand, de-stemmed and crushed, then fermented at 28-30°C, with automatic daily punch-downs, followed by 16-20-day maceration. Devatting after the maceration period. Automated punching and pumping scheduled daily. Racking near the end of fermentation. Malolactic fermentation in stainless steel tanks. Transfer to first or second use, 225-liter oak barrels March-April. After ageing 16-18 months, blending and bottling. Bottle-aged another 6-8 months.