WINEMAKING

SEASON: long and mild with very little disease pressure, even for this large and tight bunched variety. Several passes to control crop load and crowding eased pressures.

WINEMAKING: picked on the eve of a wet break in an otherwise drier couple of months. Open fermentation over 8 days with very gentle cap management followed by malolactic fermentation in seasoned French oak. Left on lees to build mid palate weight to balance the natural tannin and acid profile of Sangiovese.

MATURATION: seasoned French oak puncheons (500L) and larger format (1350L) for 7 months

WINE DETAILS

STYLE: super vibrant, savoury and delicious

AROMA: red cherries and subtle notes of orange rind

PALATE: lovely vibrant fruit to begin, completed by a creamy savoury edge owing to time on lees in older French oak. The tight, typical Sangiovese tannin profile adds a refreshing crispness to the finish.

FOOD: this is a versatile wine and is equally suited to a gamey slow cooked dish or a niçoise salad, margherita pizza or simply some chunks of pecorino or parmesan