The vineyards have a density of 4,500 plants per hectare at an average height of 250 meters above sea level. At the end of August vendage, each plant produces up to 1.5 kg of grapes or about 7000 kg of grapes per hectare and a yield of 5,000 liters per hectare. The grapes are harvested, de-stemmed and sorted by hand and then pressed and gravity-fed into vinification tanks. Each variety is vinified separately – Syrah (75%) and Sangiovese (25%).
Maceration, the process by which whole grapes are fermented in a carbon dioxide rich environment prior to crushing, takes about 20 days in the stainless-steel tanks at a temperature controlled 26°C. – 13.5% Alcohol.
The last stage is alcoholic fermentation which takes around 10 days on average after which the wine is decanted in to barrels.
After racking, the wine is placed in Allier oak barrels, one third new, another 2 years old and the final third 3 years old. After Malolactic fermentation around the end of November, the grape varieties are blended and put in to barrels.
Maturation in casks lasts 6 months, after which the wine returns to the stainless-steel vats for approximately one month, before being gently filtered, bottled and matured for a final 6 months in the bottle.