Caduceus's Sangiovese comes from Merkin Vineyards in the Page Springs/Cornville high-altitude region of Arizona. The varietal is well suited to the diurnal temperature swings at this elevation, developing both colour and acidity. Sangiovese plantings receive careful water management suited to Arizona's semi-arid climate. The name Nagual de la Naga carries significance from Apache tradition and personal meaning within Caduceus culture. Like other Caduceus reds, the grapes benefit from the region's intense sunlight and cool nights, creating balanced fruit profiles. The non-vintage blend draws on multiple seasons to establish consistency in house style.

The Sangiovese is fermented to preserve the variety's natural acidity and tannin structure. Fermentation is managed at controlled temperatures using native yeast for complexity. Extended maceration during fermentation extracts colour and phenolic compounds essential to Sangiovese's character. Following fermentation, the wine ages in wood—a combination of French and American oak—allowing gradual development of secondary flavours and softening of tannins. The blending approach for non-vintage releases allows the winemaker to select component parts from different vintages, creating a consistent profile whilst ageing completes integration.