The clusters selected by hand on a double sorting table, before and after destemming, and finally softly crushed. Each grape variety and single vineyard block were vinified separately. Fermentation took place in stainless steel and concrete tanks. The malolactic fermentation took place mainly in oak barrels, 70% new and 30% once used. The wine then remained in barriques, in Ornellaia’s temperature-controlled cellars for about 18 months. After bottling, the wine aged a further 12 months prior to release.
45% Cabernet Sauvignon, 38% Merlot, 10% Cabernet Franc and 7% Petit Verdot.