During his journey across the region of Romagna in 1502, Leonardo observed and then painted the grapes of Cesena, which dried thanks to an ingenious hanging system. This same technique helps the grapes to achieve the concentration of flavour which is at the heart of the exceptional richness of this wine. Sangiovese grapes for drying are picked by hand in crates in mid-September, after a careful selection and a quality check. The grapes are allowed to rest in special fruit warehouses at controlled temperature and humidity where they are left to dry for at least sixty days.
Wine-making starts with soft pressing followed by temperature-controlled
fermentation on the skins at 25°C. Pumping-over and punching-down
are performed to extract color and allow aromatic components to
develop. Later on, racking is carried out to separate the skins from
Ageing includes malolactic fermentation to make wine smoother and rounder on
the palate, after which one part of the wine is aged in barriques for
a minimum period of nine months.