Following a mechanical harvest, the Sangiovese grapes arrived at the winery in the early hours of the morning. The clusters were destemmed and lightly crushed at which point they were transferred to a stainless-steel vat for alcoholic fermentation. The fermentation temperature was maintained at 24? for approximately seven days. Throughout the fermentation, periodic pump-overs were performed at various rates in order to enhance ideal color, flavors and tannin extractions to optimally express the variety. Upon completion of alcoholic fermentation, the grapes were gently pressed in a pneumatic press to an insulated stainless-steel tank where the wine carried out natural malolactic fermentation. This secondary fermentation contributes stability and a softening to the wine.
After malolactic fermentation, the wine was transferred to age in used French and American oak barrels for a period of six months.