Sangiovese 75% Sagrantino 25%

Production 1200 bottles Vines training method Spurred cordons, planting year 2009, Density 5000 vines/ ha. Yeld about 50 q./ha. Sagrantino and 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. They 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 in neutral tonneau and an additional 6 months in the bottle before it is released. We add minimal sulfites to our wine. We do not fine nor do we chemically adjust it.