Vineyard (extention) : 9.8 hectares of vineyard in production (in their 8th and 10th years), 5 hectares under organic management. All of the vines were planted at high density (abouth 6700 vines/hectare). The prevailing training method is the double Guyot.

Grape varietals: Sangiovese (85%), Ciliegiolo (5%), Alicante sapling (4%), Colorino (3%), other black grape vines (3%).

Winemaking : occurs in modern concrete baths and small wooden vats, using traditional methodology: native yeasts (the base of fermentation); prolonged skin maceration times (15-20 days) at temperatures of 27-29C; with frequent polyphenol extraction alternating between manual dèlestage and punchdowns. Included in our oenological practices are: pre-fermentation carbon maceration on the early varieties, like the Ciliegiolo and drying on the plant for reared sapling Alicantes.

Maturing and refinement : all of the wine is aged in wood. Three quarters refines for 12 months in small vats (25 hl) for the remaineder, in second and third passage barrels and new tonneaux.