The Montebuoni vineyard (14.5 hectares) was re-planted by Castello di Ama in 1997. The grapes are hand-harvest late August/early September. The Sangiovese and Merlot are vinified separately using native yeasts, in steel tanks at controlled temperature between 28° and 30°C. With manual pumping overts to enhance the Sangiovese varietal character. The blending of the grape varieties takes place after malolactic fermentation. The wine has been refined in second-passage oak barriques of thin grain for approximately 12 months and finally bottled in spring .