The Sangiovese and Canaiolo selected in the vineyards at the time of harvest, destined for the production of “Erta di Radda” are vinified in a traditional way: during the alcoholic fermentation (which on average lasts from 10 to 15 days), dèlèstage, remontages and punching down are carried out. The alcoholic fermentation takes place without the use of selected yeasts. The racking is decided after tasting, on average the maceration lasts from 25 to 30 days. The malolactic fermentation takes place partly in wood, partly in stainless steel.