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 and pressed directly without any maceration, therefore color extraction. 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 : Very very pale straw yellow color with veiled pink reflections.
Nose not too complex, nor totally clean. Notes of balsamic herbs and the typical citrus of the white Sangiovese seems evident to me but less so than other vintages.
The sip is better than the bouquet, the citrus note of lemon is clearly more perceptible, theIn the natural world this would be classified as a “gluglu” wine.