100% Sangiovese. Made from estate fruit that is organically grown at 350 metres in chalky marl soils, with vines at a relatively high density of 5,000 plants per hectare. The fruit is handpicked, then fermented at no more that 25°C with indigenous yeasts, with the total time on skins between 18 and 24 days. Malolactic is completed in steel, with the wine then racked to larger Slavonian oak barrels of various sizes. R&R
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