VINIFICATION TECHNIQUES: Only perfectly healthy Sangiovese grapes are picked just before they reach total ripeness in order to have skins that are strong, healthy and crunchy, as well as to obtain a must with good acidity. Fermentation and subsequent maceration on the skins occur in stainless steel vats at a controlled temperature and in absence of oxygen. Contact with the skins lasts about 18 days stimulating at the same time both alcoholic and malolactic fermentation. The use of sulfites is replaced by the management of temperatures, inert atmosphere and the lees.