The grapes used for the namesake wine of the estate are Syrah, Petit Verdot and a choice of varying other red grapes.

Vinification:
After being harvested by hand, the grapes are gently de-stemmed and pressed, with particular attention to conserving the skin of the berries. Alcoholic fermentation takes place in open cap stainless steel tanks at a controlled temperature with maceration of the grapes for about 20 days. Daily draining allows for the perfect extraction of the aromatic bouquet and the right tannic balance, with important structure that will allow a long aging. Ageing: Ageing takes place in French oak barrels for a period of about 22 months followed by a further one in the bottle before it's marketed.

Con Vento is made from Viognier and Sauvignon Blanc grapes, it is fermented and aged in steel casks. The name derives from a farm whose owners provided shelter for ageing priests who were no longer able to work in their parishes, a sort of “convent”. Later the name took on the meaning of "hill of wind".

Vinification:
After an early morning harvest, the grapes are brought to the cellar where the second selection takes place. Once in the tank, the cold maceration begins for 24 hour, soft pressing and subsequent aging without malolactic fermentation occurs for 6 months on fine lees with controlled temperature for stirring the lees. Aging: Aging takes place separately by grape variety, in stainless steel tanks, subsequently blended and bottled where aged before marketing.

Tassinaia is a blend of Cabernet Sauvignon, Sangiovese and Merlot. This big, structure wine has blackberry, blackcurrant, herb and tar aromas with tobacco, cedar, and vanilla notes before dense, rich and round plum and cherry on the palate. Soft tannins broaden out in the mouth in a long finish.

Lupicaia is a blend of Cabernet Sauvignon, Merlot and Petit Verdot, vinified from only the best of the carefully selected grapes, and aged for 18 months in new French Allier barrels. A heady blend of crushed black cherry, blackberry and spice aromas precede plush blackcurrant, dark chocolate and mint-laced fruit with mineral aspect and a sculpting acity. Tannins are big, round and soft before an eternal finish.