A wine from vine located about 200, 300 and 450 Metres above the sea with varied sun orientation. The production area is that of Castelnuovo dell’Abate, in the valley of the river Orcia. Grapes are picked manually, and gathered in containers of 15-20 kilos. The yield is 3000-3500 kilogrammes per hectare. When it comes to the Rosso di Montalcino, the grapes also immediately a strict selection process. Vinification then takes place after the spontaneous fermentation in wooden casks. The wine remains in 30 hl oak barrels for 24 months and then a further 6 months in the bottle before it is launched. It is unfiltered.