IN THE VINEYARD:
APPELLATION: Toscana Igp
VINEYARDS: Mountain Vineyards around Montespertoli, in the chain of hills between the Val di Pesa and Val d'Elsa. Up to 1,300 ft altitude. North/East, Southwest exposure
VARIETALS: Sangiovese 100%
FARMING: Sustainable; dry farmed; rows grassed over; no chemicals used (fertilizers, pesticides, additives).
PLOUGHING: The soil cover is maintained. Annual ploughing.
SOILS: Calcareous, with plenty of sea fossils found in 'Terrerosse', mixed clay and Pliocene sand
VINES: 20 year old vines average. Traditional Trellis. 5000 vines per Ha.
HARVEST: Entirely made by hand in small crates on the 2nd half of September and early October.
IN THE CELLAR:
FERMENTATION: In Small stainless steel tanks, low temperature maceration for 15 days.
TREATMENTS: No chaptalization and acidification at all. The idea is to stay natural as much as possible.
OAK BARREL AGING: No.
FINING/ FILTRATION: The wine is allowed to settle naturally by gravity and is only minimally fined or filtered.
WINEMAKER: Giorgio Tarzariol
PHILOSOPHY: We believe that the best wines are born in the vineyard.