About this wine
Vineyard and terroir
The wine originated in the hills between Panzano and Badia a Passignano. Selecting the picking date is crucial: the Sangiovese must be ripe enough to develop flavour but harvested before its skins impart excessive colour.
Grapes
100% Sangiovese, vinified as a white wine.
Vinification
The red grapes are pressed immediately after harvest, separating the clear juice from the skins before substantial pigment extraction. Fermentation takes place in stainless steel at a controlled 16°C. The wine does not undergo malolactic fermentation and remains on its lees until the end of January before bottling in February.
Technical data
The current vintage is 2025. Alcohol is 13.0% vol., and annual production is 35,500 bottles.
Tasting profile
The colour is exceptionally bright and almost clear. The style is fruity, dry and elegant, with a delicate bouquet, pleasant acidity, freshness and mineral depth.
Serving and pairing
Serve at 9–11°C. Pair with vegetable dishes or oysters. Recommended drinking window: now through 2027.
Label / history
Johannes Davaz began experimenting with white vinification of Sangiovese in the early 2010s. With no established regional model, vineyard selection, pressing, fermentation and ageing were developed through repeated micro-vinification trials. Early trials sometimes became rosé when picking was delayed by only a few days. The first market-ready vintage appeared in 2013, initially for Australia under a different label. The method was refined over successive vintages and the wine became a permanent part of the range.