Wine Making: The fruit was picked up early in the morning and brought back to the winery where it was destemmed and left to cold soak for 4 days. Then the Sangiovese grapes were inoculated with a native Italian yeast strain and then fermented over the next two weeks. After fermentation was completed the wine was left on the skins for another week before pressed and put to barrel and aged in 100% french oak for 12 months.
Tasting notes: A rustic Italian red wine complete with blackberries, dried figs and bright cherry. Finishing with soft chewy tannins, rose petals and vanilla bean.