41% Sangiovese, 23% Chardonnay, 18% Trebbiano, 15% Malvasia, 3% Grechetto.
Between end of August and beginning of September.
Soft pressing of the grapes followed by racking off of the must. The fermentation took place with the use of pied de cuve.
The wine remained in stainless steel tanks until the end of December 2018 when it was bottled.