The vineyards run over 15 hectares (about 37 acres) of clay soil with neutral/sub-acidic ph, and medium levels of phosphorus and potassium. The vineyards includes 4,400 vines per hectare (about 1,781 vines per acre) and are set up in the archetto toscano ((little Tuscan arch), leaving from eight to ten flower buds per branch. Sun exposure is to the south-west.
The grapes, mostly Sangiovese, Cabernet, Trebbiano and Canaiolo Nero, are harvested by hand. After fermentation in glass-coated cement vats, the wine is set to ripen either in 50-hectoliter about (1.320-gallon) oak barrels, or in French barriques. The subsequent bottle aging before release lasts from two to six months.
The olive grove consists of 1,000 trees of the typical Tuscan olive varieties, such as Frantoio, Moraiolo, Leccino and Pendolino. It is located on medium consistency soil at about 150 to 200 meters above sea level (about 492 to 656 feet). The olives are harvested by hand and estate cold-crushed within 24 hours from harvest, using the frangitura a martelli, cold squeezing, extraction by decanting and natural decantation techniques, without filtering.