Sangiovese is a dry red table wine produced from 100% Sangiovese grapes.
The harvest is done manually and after a careful selection of the best grapes, they are crushed lightly. Fermentation occurs entirely in terracotta amphorae and lasts 7 days, while maceration lasts around four weeks. During the winter, sediment is allowed to fall to the bottom naturally, due to the cold. Once completed, the wine is decanted twice before being bottled.
The wine is aged for 16 months in terracotta, then another six months in the bottle. The average production is 1500 – 2000 bottles.
VINIFICATION AND AGING