The vineyards are located around Firenze, Siena, Pistoia and Arezzo.
The total vineyard land measures 100 hectares (247 acres).
The soil is made up of clay, marl and limestone with a large percentage of rocks and stones for good drainage. The vines are 25 years old.
The average yield is 75 Quintals per hectare.
Fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 6 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic. The wine is racked once again and a secondary fermentation is induced using a small percentage of grapes that were specially selected during the harvest.
Aging: Large casks of Slavonian oak for 6 months.