Grapes are from 35 year old vines. Grapes are sourced from two main areas: Castellina in Chianti and Montalcino. The law for growing Sangiovese calls for a single branch extruding from any single trunk, with a maximum of six clusters per branch. Plants must be less than 5000 per hectare and yield 6 to 7 tons per hectare [2.5 to 3 ton per acre.] Soil is clay and gravel and no irrigation is allowed.

Harvest is strictly done by hand, sorted and de-stemmed on location. The freezing facilities are at less than 4 hour away from the vineyards. Sangiovese has thick skin and produces wines with intense aroma, ruby color and mature fruit. Alcohol is between 13 and 14 % vol. Wines are fermented dry and should be aged in barrique for up to 18 months.

Wines made with these grapes can age for 10 years.