Vineyards: Poggio ai Mori and Campolungo

Soil: clayey loam with a generous presence of limestone (alberese) in Poggio ai Mori while Campolungo has clayey-sandy soils in which the skeleton is represented by marl.

Harvest: manual with selection of bunches in the field.

Vinification: the grapes are completely destemmed and crushed, the alcoholic fermentation is spontaneous, the skins are macerated for 3\4 weeks according to the needs of each individual vat, the pomace is softly pressed and then re-used in the field as well as the stalks. Malolactic fermentation also occurs spontaneously in the following weeks, sporadically the following spring.

Elevàge: for around 30 months in the cellar in concrete or steel tanks. Unfiltered wine.

Winemaker’s notes : Ruby color with very light orange hints. Great nose, magnetic and of great intensity! Pomegranate, orange, very fresh medicinal herbs. The mouth is also surprising for its freshness, velvety but finishes dry, thanks to the tannic imprint
This wine confirms the great vocation of the San Donatino vineyards which manage to perform and do express Sangiovese at its best even in less simple vintages.