Saragio represents a barrel selecion of the best Sangovese. 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. Between 15 and 50% 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 out separately into stainless steel tanks where it settles overnight before being racked into barriques (20% new) and aged for up to 18 months.