Mostly Sangiovese with a little Foglia Tonda all from a single organic vineyard planted in '87 near Prato, just north of Florence. The grapes are wild fermented in open topped barrels, then pressed off to small used barrique for 3 months, then moved to large concrete for 10 months and bottled unfiltered with minimal sulfur added. This will instantly transport you to Tuscany with dusty cherry, wild herbs and earthy leather notes with medium tannins and nice acidity perfect for any slow cooked meat.
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