Grape variety: Ciliegiolo.
Production area: San Gervasio, in the hills of Pontedera.
Soil: mainly sandy and well-draining, characterized in some areas by the presence of alluvial pebbles.
Vinification: the harvested grapes were destemmed and then softly pressed. The fermentation took place in stainless steel tanks for a period of approximately 10-15 days at a controlled temperature of 22° to better preserve the varietal aromas.
Aging: a third of the wine was aged in second and third passage French oak barriques for a period of 12 months, while the remaining part in stainless steel. At the end of this period the parts were assembled awaiting bottling.