Production Area: Cervognano
Vineyard altitude: 350 meters above sea level.
Grape variety: Sangiovese (Prugnolo Gentile)
Training system: Balanced bilateral spurred cordon
Grape production per hectare: 60 quintals/ha
Harvest Period: First week of October
Winemaking techniques: Medium maceration on the pomace with intense pumping over
scalar initials, brief static quiescence in phase
final, temperature controlled at maximum 28°c
Aging: 3 months in large Slavonian oak barrels
Bottle refinement: 4 months minimum