The Volpaio Rosé wine comes from first-choice Sangiovese grapes, selected and hand-picked in the vineyard, then transported to the winery where the grapes are de-stemmed, crushed and macerated in the press for a few hours. It is then pressed very gently and the must is transferred to stainless steel tanks and cooled to encourage its natural clarification. After about 48 hours, it is poured into new stainless steel tanks where the "saignée” alcoholic fermentation takes place. Maturation continues in steel tanks on "good" yeasts, which are regularly stimulated with the "batonnage" method in order to further enrich the wine. When fermentation is completed and the batonnage operations are concluded, the wine is again racked and stored for about 6 to 8 months in the cellar, still in stainless steel tanks at a constant temperature so as to preserve all the characteristic aromas until bottling, where it undergoes a final refinement of about 6 months before being marketed.