Production 2000 bottles Vines training method Spurred cordon, Planting year 2009 Planting density 5000 vines/ ha. yeld about 50 q./ha. Our best organic Sangiovese grapes are harvested manually during the cool night time, carefully selected and transported to the winery in small baskets. The bunches are then gently destemmed and undergo a spontaneous fermentation in small open top fermenters. The grapes are left to macerate on the skins for 24 to 30 days, and then softly pressed with a small bladder press. The wine is then aged for 24 months on its fine lees in neutral tonneau and barriques and an additional 6 months in the bottle before it is released. We only add a minimal quantity of sulfites to our wine prior to bottling. We do not fine, clarify, filter our wines at any time during production nor do we chemically adjust it.