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.

Vinification: the grapes are completely destemmed and crushed, the alcoholic fermentation is spontaneous, the skins are macerated very little, barely 1 week! The pomace is softly pressed and then re-used in the field as are the stalks. Malolactic fermentation also occurs spontaneously in the following weeks, sporadically the following spring.

Elevàge: the wine elevates for approximately 9 months in stainless steel vats.

Winemaker’s notes : Very pale ruby red in colour, very smooth in the glass. A wine totally based on freshness and crunchiness, it has delicate fruity notes and balsamic medicinal herbs, structurally thin and compulsively drinkable..