Winemaking follows traditional methods: grapes are harvested once ripe in Chianti appellation territories and are crushed immediately to minimize oxidation. The wine is then fermented in temperature-controlled barrels (20-25°C). When the process is complete, the wine is placed further in contact with the skins for more color extraction. At the end of fermentation, the wine is stored at a controlled temperature for a minimum period of 24 months.