Summary

A crushed fruit fermentation wine made of at least 70% Sangiovese. The fruit is first destemmed before fermentation in neutral vessels at warm temperatures. Post fermentation, wines may receive up to an additional 10 days of maceration on the skins. The wine can be released in March, after only a few additional months of maturation in neutral vessels.

Key Varietals

• Canaiolo Nero
• Colorino
• Sangiovese