The harvest generally begins during the first ten days of September for Merlot and in the last ten days of same month for Sangiovese and Cabernet.
The grapes are directly selected in the vineyard and then they are carried in the cellar of the estate for the vinification.
The grape maceration takes place
in stainless steel tanks of 50 hl where it is possible to control the temperature without using selected yeasts. After an approximate period of 15-18 days the wine is poured in small French oak barrels of 225 l of first and second passage for a first fining that lasts 12 months for Cabernet
and Sangiovese and 16 months for Merlot.
After that period the wine is bottled and approximately it ages for another 12/18 months before being released.