Currently the production of this type of wine is very limited, so the grapes necessary for production are harvested by selecting only the best bunches of Sangiovese and strictly by hand.

The fermentation process starts with a slight stemming, then a breaking of the grapes followed by a maceration pre-fermentation of the liquid with the peels for one night with the help of dry ice; this allows the rupture of the peel to reach the desired extraction of the color, keeps the primary aromas and acts as an antioxidant.

Finally, the must is extracted without pressing; then the fermentation lasts for about 30 days at a temperature not exceeding 16 degrees in stainless steel tanks.

The name ” Donna Palmira ” is in honor of my grandmother who together with her grandfather ( Arduino ) handed down the peasant tradition to us.