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 younger 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 carbonic fermentation in small open top fermenters and are then left to macerate on the skins for about 30 days, and then softly pressed with a small bladder press. The wine is then aged on its fine lees for 15 to 18 months 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 of bottling. We do not fine, clarify or filter our wine nor do we chemically adjust it at any stage of vinification.