Grapes were brought to the cellar, destemmed and gently crushed. The must was transferred to stainless steel tanks where alcoholic fermentation occurred at a controlled temperature of 26-28 °C (80-82 °F) to preserve Sangiovese’s typical aromas. Maceration on the skins lasted 20 days, using delicate mechanical techniques to extract soft, supple tannins. Once malolactic fermentation was complete, the wine was transferred to 500-litre tonneaux for barrel ageing, which lasted approximately 12 months. The wine was then aged in the bottle for at least one year before being released.