Vine varieties: Sangiovese 100%
Winemaking: the vineyards are managed organically and biodynamically. All the bunches are carefully checked and selected in the vineyard in the days preceding the
harvest and if in doubt eliminated. Immediately after the harvest, the grapes are destemmed. The destemmer already carries out a good pre-selection, discarding especially insects and dried grapes. Immediately afterwards the individual grapes are selected one by one by hand on the selection table. The objective of this technique is to ensure that only healthy and ripe grapes enter the vat
fermentation. The destemmed grapes began to ferment spontaneously within a day. Fermentation reached a maximum temperature of approximately 34°C. This year the fermentation lasted about 12 days. Due to the very thick skins with a high concentration of tannins due to the extreme drought, we chose a slightly shorter maceration on the skins. The total duration of maceration from placing the grapes in the vats until racking was approximately 3 weeks. The malolactic fermentation began still in the fermentation vat on the skins, immediately following the alcoholic fermentation, and transformed the little malic acid (0.57 g/l) into lactic acid. After racking, the young wine was aged in 2 oak barrels of 40 hl and 20 hl for 45 months. During the wine transformation phase, no yeasts or bacteria, enzymes or technological additives are added.
Tasting notes: pale and bright garnet red in colour, the nose expresses aromas of ripe dark fruit, black cherry, blueberries and delicate floral notes of violet, with hints of liquorice and sweet spices and ethereal hints. In the mouth it is structured, deep, with elegant tannins and clear freshness, with a balanced and harmonious finish.
Pairing: ideal with second courses of red meat and game, excellent with mature cheeses.
Format: 1500 ml