Monte Solaio’s Boccasanta has a pale yellow color and a taste that drifts gently to citrus. It is persistent and softly dry in the mouth. Each variety is harvested in multiple steps and the grapes are vinified separately. The harvest is strictly manual. Once transferred to the cellar, the grapes are de-stemmed and kept for 48 hours at 5° C in a stainless steel tank. Subsequently the grapes are gently pressed. This process yields “must” (juice, skins, stems), which is then poured into stainless steel tanks, and alcoholic fermentation then takes place at a temperature of 15° C. In February the wines are assembled for bottling.