2015 was a very sunny year with a high yield of exceptionally high-quality grapes. September, in particular, was marked by sunny days that brought the grapes to optimal ripeness. The Sagrantino grapes were harvested around the end of September/beginning of October. This grape variety must reach perfect ripeness to balance the fruity flavors with the tannins' strength. The wine was fermented with indigenous yeasts in stainless steel vats, with a longer skin contact (25 days), and aged for 18 months in 10 hl oak barrels. After maturing in the cellar, the wine rested in the bottle to develop elegance and finesse.