Vineyards: Campolungo, Poggio ai Mori, San Donatino

Soil: clay-sandy with generous presence of limestone and shale.

Grapes: 100% Sangiovese

Harvest: manual with selection of bunches from the most productive plants.

Vinifcation: the grapes are completely destemmed, macerated for a few hours and then pressed. The pomace is then re-used in the field as well as the stalks. The juice is transferred to concrete and or steel tanks, the fermentation is spontaneous as is the malolactic one.

Elevàge: the wine elevates for approximately 6 months in stainless steel tanks.

Winemaker’s notes : The color is electricity, it reminds me of certain Jura poulsards, pale blood red. This wine is also a little closed, it will certainly be more expressive in the next ones months. The nose however transmits florality and has a fresh fruity note, it smells exactly like mandarin and is very inviting. The sip is magnetic, the wine is very drinkable, even in the mouth there is a very clear feel citrus note, it almost seems like a juice.