Description

It is made from Sangiovese grapes harvested between the second half of September and the beginning of October, i.e., the ripest grapes available to us.
Fermentation is spontaneous and takes place by means of a pied de cuve, i.e., an inoculation of indigenous yeasts that we personally cultivate.
Thanks to a prolonged maceration on the skins, we obtain an elegant wine with good structure and pleasant, balanced tannins.
Aging takes place in French oak barriques and tonneaux, used for several years with the aim of limiting the impact of wood, which we believe might otherwise cover the authentic expression of our grapes.

Certifications: Organic, FIVI

Additional information