Porcamiseria

Sangiovese 100% Production 2000 bottles Training method Spurred cordon Planting year 2016 Planting density?5000 vines/ ha. Yeld 50 q./ha. Organic grapes from our Montenero vineyard are harvested manually during the cool night time, carefully selected and transported to the winery in small baskets. The whole berries undergo a spontaneous fermentation in small open top fermenters. They are left to macerate on the skins for about 30 days, and then softly pressed with a small bladder press. The wine is then aged for 15 to 18 months in neutral tonneau and barriques and an additional 6 months in the bottle before it is released. We add minimal quantity of sulfites to our wine prior of bottling. We do not fine nor do we chemically adjust it at any stage of vinification.