This wine is sourced from the southeastern-facing vineyard positioned at about 1000 feet above sea level. The vineyard is planted almost exclusively to Sangiovese (90%) with various other red grapes making up the balance. Fermentation takes place in large cement vats with a 15 day maceration period, followed by an elevage of about six months in small and medium-sized barrels. As is typical at Villa Sant’Anna, the wine is then left to age in bottle for an additional period (three months or more) before release. Nearly 2,000 cases are produced annually.