Millocchio Rosso, Le Ranchelle 2017 (Tuscany, Italy)

Mostly Ciliegiolo and Alicante (aka Cannanou aka Grenache) with a little Mammolo, Malvasia Nera and Pugnitello, fermented with native yeast in big old open top barrels, left on the skins for three weeks with daily punch downs with his special mandrone stick that he got from an old farmer friend, then aged in used Tonneaux (again, big old barrels) for 10 months before bottling unfiltered with almost no sulfur added. Medium bodied with wild cherries and Mediterranean herbs and cured meat. Like Chianti's softer, beachy cousin.


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