Ghazii is produced with the "metodo ancestrale" (ancestral method), a grand-sounding but simple and delicate vinification process.
Sangiovese grapes are harvested relatively early to ensure high acidity levels. 90 percent of the grapes are pressed and cooled to separate the must from the lees. Separately, a "pied de cuve", a type of natural yeast starter blend, is made then slowly added to the cooled must of the majority of the grapes. Fermentation starts in full and when only 4 or 5 grams per liter of residual sugar is remaining the blend is cooled and bottled.