Grapes - Sangiovese (90%), Merlot (7%) e Cabernet Franc (3%) 

Origin - Riparbella (Pisa) / Tuscany 

Yield - 9.050 plants per hectare, 50 hectoliters of wine per hectare 

Harvest - Hand made in September 2006 

Selection of Grapes - In the vineyard and on the sorting table in the winery 

Vinification - Prefermentation maceration for 2 days. Alcoholic Fermentation in wood (50 hl oak tank), only by indigenous yeasts, without SO2 protection. Maximum temperature reached; 28°C. 2 pump-overs a day (remontage) for 7 days, followed by 1 a day pump-over for 3 days. Maceration on skins for a total of 20 - 25 days. Malolactic fermentation in cement and wooden tanks. Low SO2 addition, post MLF 

Ageing - In French barriques, 2 & 3 years old, and wooden botti, 15 to 25 hl for a total of 14 months 

Alcohol - 13.5 % 

Production - 32.000 bottles