Ama is produced almost entirely from Sangiovese grapes with a small percentage of Merlot, which are hand harvested. Fermentation occurs seperately in stainless steel with wild/natural yeasts, at controlled temperature between 30/32°. Manual pumpovers for 25 days. After the first racking, the wines are transferred back to steel tanks for malolactic fermentation. The Sangiovese and Merlot are blended after malo. The wine is then refined in second-passage oak barriques of thin grain, and finally bottled.