Grape variety: Sangiovese 60% – Merlot 40%
Altitude: 350 m above sea level
Harvest: By hand, with careful selection of the grapes at the end of September
Winemaking: Fermentation was spontaneous and took place in stainless steel tanks with yeasts naturally occurring on the grapes. Skin contact lasted two weeks and the skins were manually pushed down into the embryonic wine once a day as they rose to the surface.
Matured in cement tanks/big oak vat for 1 year.
Food recommendations: Roast and grilled red meats, it also makes a perfect pasta wine.
3260 bottles were filled in January 2019