Fermentation occurs with natural yeasts in temperature controlled concrete eggs for about two weeks. Following malolactic fermentation in the same tanks, the wine ages in large untoasted French oak barrels for 12 months. It is bottled aged for a further 3 months prior to release.

Fresh and fruit forward with tannins that are youthful yet harmonious and rounded. An elegant wine, with a long finish, which easily paired with food.

Excellent with traditional Tuscan dishes such as ribollita, pasta or grilled meat.