The best Sangiovese grapes are selected and hand harvested in the vineyards and again at the cellar.
Fermentation is spontaneous, without the addition of commercial yeasts , in open wood vats and small open 1 ton fermentors. In the best years a small portion of the grapes are not destemmed. Maceration lasts up to 40 days, during which every day gentle plunging of the cap is done manually and only rarely pump overs. After gentle pressing of the skins it completes malolactic fermentation in wood.
It is aged in tonneaux and 25 hectolitres vats for up to 26 months
It is only produced in the best years
Notes and Pairing
Rubi red colour, a complex nose of rich dark fruit with undergrowth notes spice,smoke and cherry pit. A long persistence with thick gentle tannins make it a wonderful companion to meat or rich pasta dishes.