About this wine
Grapes
A dry red table wine made entirely from Sangiovese.
Vinification
The grapes are harvested by hand and carefully selected before being lightly crushed. Fermentation takes place entirely in terracotta amphorae and lasts seven days, with no added sulphites. Skin maceration continues for approximately four weeks.
Cold winter temperatures allow sediment to settle naturally. The wine is subsequently decanted twice before bottling.
Ageing
The descriptive text specifies 10 months in terracotta amphorae followed by six months in bottle. A separate vinification and ageing summary on the same page instead specifies one year in terracotta and six months in bottle.
Technical data
Average production ranges from 1,500 to 5,000 bottles.
