Sangiovese grapes are harvested in late September. They are hand-picked, crushed and undergo 10-15 days' fermentation with selected yeasts in stainless steel at 28-30°C. The must is pumped over the skins twice a day. Meanwhile, 10 to 15% of the crop is left to dry for 30 days, then added to the freshly fermented wine. This brings about a slow refermentation lasting 4 to 5 weeks. The process, known as Governo, enhances freshness, concentration and roundness in the finished wine.
Youthful aromas of ripe plum and cherry with spicy bramble fruit. Full flavoured and generous on the palate with good concentration of red berry fruit backed by fresh acidity and supple tannins, giving it just a hint of bitter-sweet. An approachable, rounded style with a mellow, gently spicy finish. Good with hearty casseroles and slow cooked ragu's etc.
