La Pieve originates in the vineyards surrounding the ancient church of Monti in Chianti called La Capanna, Le Corti di Sopra, L'Ortolino, and Parigi. These vineyards were recently renewed with selected Sangiovese clones.

The vines are planted according to the spurred cordon method. After picking – production is usually around 6,000 kilograms of grapes per hectare – the grapes ferment in vitrified cement vats, after which the wine is poured off into barriques to age for about eighteen months. Before being released for sale, the wine is aged for another sixmonths in the bottle. Production amounts to 15,000 bottles per year. These grapes, when the vintage is not proper to produce a Riserva, are used for the Chianti Classico Argenina.