Sangiovese 75% Sagrantino 25%
Sangiovese75% Autoctonous Umbrian Variety 25% Training method Spurred cordons, Planting year 2009, Density 5000 vines/ ha. Yeld about 50 q./ha. Sangiovese and Sagrantino organic 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 about 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 prior to bottling. We do not fine, filter nor do we chemically adjust it.