from the tignanello estate, The grapes are harvested and selected in the period from September 20 to October 10. Fermentation takes place at a controlled temperature in oak barrels and gives more finesse and fragrance to the tannins. Then the wine ages in French and Hungarian oak barrels for a period of time of about 12 to 14 months, then the different batches, vinified separately according to variety, are blended to create the final blend.