About this wine
Vineyard and terroir
The Sangiovese comes from “Vigna delle Conchiglie,” the estate’s lowest-yielding vineyard.
Vinification
The grapes were harvested by hand and gently pressed without prior sorting. The must fermented with natural yeasts for two weeks before the wine was transferred to French oak barrels for natural malolactic fermentation. It was bottled without fining or filtration.
Ageing
The wine aged in French oak barrels for 20 months.
Vintage notes
In 2013, a wet spring caused fungal disease during flowering, although conditions were subsequently favourable for Sangiovese. Cool August temperatures sharply slowed vine growth and development. The resulting long, gradual ripening preserved freshness, increased the grapes’ natural acidity and kept sugar levels relatively low. Harvest ran from late September to mid-October.
