100% Sangiovese
First half of September.
Short maceration on the skins, followed by a soft pressing of partly whole bunches, partly destemmed grapes, followed by racking off of the must. Fermentation took place with the use of pied de cuve.
The wine ferments in stainless steel tanks and ages on fine lees for 3 months.
2019:
90 pts James Suckling
2018:
90 pts James Suckling