Sangiovese grapes are destemmed, while Ciliegiolo is fermented whole cluster for 5 days and then the skins and stalks are removed. Spontaneous fermentation with indigenous yeast only in concrete vats. Soft punch downs done by hand.
The wine has an excellent mouthfeel and perfectly pairs with food. It’s tastes great with all the tasty dishes of the Italian tradition, including the structured ones. It is an awesome match with first courses with sauce, grilled vegetables and mature cheeses.
Alcohol 12,5% vol. Total SO2 is 30 mg/l (half are coming from the natural fermentation). Sulfites are added before the last racking and bottling. Total production: 1.500 bottles (750 ml). Dark glass and cork closure.