Winemaking

• Harvest: Hand-picked grapes

• Fermentation: Indigenous yeasts in stainless steel or traditional vessels

• Maceration: Traditional extended maceration for color and structure

• Aging: ~12 months in medium-sized oak barrels (large botti)

• Bottling: After maturation in wood; minimal intervention

• Fining/Filtration: Light to none

Taste Profile

• Color: Deep ruby red

• Nose: Ripe cherry and rhubarb with hints of mint, spice, and subtle herbal tones

• Palate: Medium-bodied with juicy red fruit, balanced acidity, and fine, soft tannins; elegant and approachable with a savory, well-balanced finish

• Style: Youthful yet refined expression of Sangiovese — often considered a vibrant, accessible “baby Brunello”