- Sourced from some of their eight different sites in the southeast corner of Castelnuovo Berardenga.
- Altitudes ranging from 250-300m in elevation with varying exposures. Alluvial soil with pebbles and sand.
- Hand-harvested between the second half of September and early October.
- Natural fermentation with native yeast in stainless steel tanks for 10-12 days.
- Aged in large Slavonian oak for 24 months.