Sangiovese, known locally as Prugnolo Gentile is blended with small amounts of Canaiolo and Mammolo at an altitude of around 500 metres. Hand harvested, with numerous passages through the vines to enable grapes to reach their optimum phenolic maturation. Temperature controlled fermentation takes places at 27°C, enabling tannin and color to be enhanced. Its maceration on the skins continues for 10 days and the malolactic conversion takes place when the wine has already been put into the barrel. Burberosso is left to age for at least 18 months in 25- and 50 hectoliter oak barrels, followed by a further period in bottle before release to provide a classically austere Vino Nobile style.