Production area:
Near Montemerano at 330m a.s.l., in the Ciabatta vineyard where pruning allows for a maximum yield of 70 quintals per hectare and minimum sugar content of 22° babo.

Blend and vinification:
Fermentation on the skins of sangiovese grapes picked in late September.
Vinification begins with light crushing and subsequent fermentation and maceration on the skins for 15 days. The wine is aged for about a year in stainless steel vats and for 13 months in barriques and medium-sized (1000l.) Slavonian oak barrels.

Serving with food:
This is an eclectic wine thanks to the vinification and smoothness, so it is ideal served with roasted or grilled red meats, game and wild bar in particular, traditional Maremma dishes like lamb stew and mature cheeses.