Fruit cultivated in the hilly provinces of Arezzo and Siena within Tuscany's Chianti region thrives in layered soils of clay, lime, and schist. Following meticulous handpicking, the grapes journey to the winery for a traditional vinification process, featuring a 5-day maceration period with some pomace contact to enhance tannic structure. Thirty percent of the wine matures in oak vats ranging from 793 to 1321 gallons before bottling.