Wine obtained from Sangiovese and Cabernet Franc grapes, the grains are subjected to a pre-fermentative maceration for approximately 48 hours. Fermentation takes place in steel at a controlled T around 25-26 °C. and lasts a total of about 25-30 days. The wine rests for an average of 12 months in 10 hl wooden barrels for the Sangiovese and barriques for the international ones. A further year of maturation occurs after the blend.