Wines ferment into stainless steel vessels endowed with temperature control mechanisms. The small size of the vessels (25 or 50 hectolitres) allows for separate vinification of each variety or clone.
Depending on the cases, wines mature in steel or in wood (used barriques).
Our rosé is the result of a white winemaking of the Sangiovese grapes.
The must is kept in contact with the skins for a few hours. Then, selected yeasts are added to the must which ferments at a controlled temperature of 16 °C.
The wine matures in steel.