Soft pressing of only Sangiovese grapes harvested by hand. The must obtained is slightly oxidized and rests at low temperature in steel for a few days to amplify the aromatic extraction. Fermentation at low temperature with a selected mixture of indigenous yeasts. Evolution for 12 months on "fine lees". It is then aged for 6 months in new Allier tonneaux; in wood, there are various bâtonnage operations that give complexity and intensity to the wine.