About this wine
Grapes
A dry red table wine made exclusively from Sangiovese. No sulphites are added during its production.
Vinification
The grapes are harvested by hand and carefully selected. After light crushing, fermentation takes place entirely in terracotta amphorae and lasts 7 days. Maceration continues for approximately 4 weeks.
During winter, the cold allows sediment to settle naturally. The wine is then decanted twice before bottling.
Ageing
The descriptive specification gives 10 months in terracotta followed by 6 months in bottle. The page’s separate vinification-and-ageing summary instead indicates 1 year in terracotta amphorae and 6 months in bottle.
Technical data
Average production ranges from 1,500 to 5,000 bottles.