The Bruno di Rocca is one of the great Tuscan classics today. The Cabernet Sauvignon and Sangiovese grapes are read separately, fermented spontaneously without the addition of yeast.

After assembly, the wine is aged in oak barrels of 1000, 500 (tonneaux) and 230 (barriques) liters for 28 months. Bruno di Rocca, consisting of 80% Cabernet Sauvignon, retains its entire breed and flavor despite the warm climate thanks to the altitude of Montefili, and effortlessly matures its tannins perfectly.