| Availability: | In stock (7) |
A Sangiovese that wants to be a “Pinot”. Fresh and precise fruit, with notes of Mediterranean scrub. Tense and dynamic mouth, with soft and silky tannins. This is the only vineyard-fermented wine currently produced in all of Europe. Fermentation takes place directly in the vineyard where the grapes come from, with indigenous yeasts for 23 days – 1/3 in whole bunch. This is followed by malolactic fermentation in barriques with indigenous lactic bacteria then aging 16 months in French puncheons, 2 months in stainless steel, and 18 months in bottle before release.