At the start of the harvest in early September, we carefully selected the finest Sangiovese and Merlot grapes to achieve the perfect balance of acidity and sugar.

Once in the cellar, the grapes were gently pressed with great care to avoid excessive pressure, preserving the delicate pale color and preventing the extraction of harsh green tannins from the skins.

The resulting must was fermented in stainless steel tanks and aged for several months before bottling, allowing the wine to develop its fresh and elegant character.