• 95% Sangiovese, 5% Canaiolo & Colorino
• Sandy clay soils
• Spontaneous fermentation occurs in stainless steel and lasts 15 days
• Aged 10-12 months in 20-hectoliter Slavonian and Allier oak barrels, 5-hectoliter tonneaux, and third passage barrique before resting in bottle prior to release
• 2800 cases produced