This wine is made from 50% Sangiovese and Malvasia di Candia, 40% Trebbiano, and 10% grapes from our estate-owned vineyards ranging in age from 35 to 45 years. The grapes are hand-harvested and pressed directly in the press. Spontaneous fermentation takes place directly in fiberglass tanks. Secondary fermentation takes place in the bottle with our own must, frozen during harvest. All our wines are made with the least possible intervention. Fermentation begins spontaneously with indigenous yeasts; we do not filter, clarify, or temperature-control our wines. We add very little sulfites, well below legal limits. We follow the lunar phases for racking and bottling.