To respect the distinctive characteristics of the various varietals, they were vinified separately in small stainless steel tanks. The alcoholic fermentation was followed by malolactic fermentation, again in steel tanks.
The wines were then aged 10 months in 2-4 year-old French oak barrels that had previously already been used for Masseto and Ornellaia. The time spent in barrel improves the structure of the wine by softening the tannins, and reducing their aggressiveness.
Le Volte is a selection from Tuscany's best Mediterranean terroirs, a blend of Sangiovese, Tuscany's great autochthonous varietal, with Cabernet Sauvignon and Merlot.