Grape variety: Cabernet Sauvignon and Rebo.
Production area: Crespina, in the most coastal area of the Pisan hills.
Soil: alluvial, composed of sandy matrix and silt of marine origin, well draining.
Vinification: upon arrival in the cellar the grapes were destemmed and softly pressed. The fermentation took place in stainless steel tanks for a period of approximately 10-15 days at a temperature of 24°-26°. This is followed by a period of post-fermentative maceration and malolactic fermentation.
Aging: the aging process took place in first and second passage French oak barriques for a period of 12 months. Subsequently, the parts were assembled while waiting for bottling. This is followed by refinement in the bottle for at least 6 months.