Grape variety: Sangiovese 100%
Altitude: 350 m above sea level
Age of the vines: 12 years
Harvest: By hand, with careful selection of the grapes at the end of september
Winemaking: Fermentation was spontaneous and took place in big oak vat with yeasts naturally occurring on the grapes. Skin contact lasted one month and the skins were manually pushed down into the embryonic wine once a day as they rose to the surface.
Matured in cement tanks/big oak vat for 2 years.
Food recommendations: Enjoy with fried and grilled red meats, venison, game and mature soft cheeses
2560 bottles were filled in january 2015