Each grape variety was picked and fermented separately. After destemming, the grapes were gently crushed and put into stainless steel fermenting vats. Alcoholic fermentation was performed at a controlled temperature between 26° C and 28° C (79°F and 82°F) to enhance aromatic expression and preserve each variety’s floral and fruity notes. The maceration process was managed by delicate mechanical techniques to extract smooth supple tannins; Sangiovese was left in contact with the skins for one week and complementary varieties from 12 to 15 days. Upon completion of malolactic fermentation, concluded by the end of winter for all grape varieties, the blend was assembled and transferred into barrels where it aged for approximately 9 months in large Slavonian oak, a small percentage in barrique and stainless steel vats. Bottling took place in December 2018.