Grape varieties: Canaiolo
Vineyard: 0.3 hectares of 10 years
Soil: Tufo di Siena (Sandy clay)
Production: 50 quintals of grapes per hectare
Vinification: Alcoholic fermentation without selected yeast and malolactic fermentation in stainless steel tanks.
Aging: 10 months in 225 liters barrels of Allier oak. Two months aging in bottle before the release. Wine without clarification and filtration.