The wine is fermented in small, 1100L food-grade plastic containers. Wild yeast fermentation and subsequent maceration last, on average, 5 to 6 weeks. The wine is punched down by hand and not pumped, between 2 and 3 times a day depending on the stage of fermentation. For the Sangiovese only, a percentage up to 30% whole clusters (non-destemmed grapes) are used, the percentage changing according to the vineyard and the ripeness of the stems. At the end of fermentation/ maceration each ferment is pressed outseparately into stainless steel tanks where it settles for 2 to 3 days before being racked into barriques and tonneaux (10% new) and aged for up to 18 months.