The grapes from the vineyard of the same name, Vigna del Sole—which enjoys excellent south/southwest exposure and is constantly well-ventilated, and has historically been associated with the production of this
“single vineyard” wine—are thinned and defoliated at the end of August, then harvested
when perfectly ripe, with some clusters slightly overripe. The
winemaking process is designed to highlight the unique qualities of the
raw material, involving a pre-fermentation skin contact maceration in
the press for approximately 8–10 hours at a temperature of 6–7 °C. This is followed by
gentle pressing and a rigorous 3-day cold settling at 4 °C, racking, and a
very slow and steady alcoholic fermentation, conducted at a temperature of 15
°C, mostly in stainless steel and, to a lesser extent (about 20% of the volume),
in fine new, lightly toasted French oak tonneaux