Vinification: Stripped and gently pressed. Spontaneous fermentation (without the use of selected yeasts) at a controlled temperature for 10 days. During fermentation, the must is repeatedly pumped over and pressed in order to increase aroma extraction. At the end of fermentation, the contact between marcs and wine is extended by one week. Wine is then submitted to racking with very soft marc pressing, to avoid overly aggressive extractions. It is then decanted to remove the heavier lees;
Tasting notes: Sight, wine is clear with a velvety ruby red colour. Smell, forest red fruits like wild blackberries, raspberries and currant are very clearly recognisable, along with typical Sangiovese floral aromas, such as violet. Taste, you will discover a pleasantly soft and round wine, with a good persistence. A perfect companion for all occasions.
Serving temperature: 18° / 20°;