VARIETALS: 85% Sangiovese, 5% Ciliegiolo, 5% Caniolo, 5% Malvasia Nera
VINEYARD: 'Terrerosse', mixed clay and Pliocene sand; North/East, Southwest exposure; 1,300 ft altitude; average age of vines 20 years
FARMING PRACTICES: Certified organic; dry farmed; rows grassed over with clover and legumes; organic and green manure; no chemicals used (fertilizers, pesticides, additives); hand-harvested with careful in field selection
VINIFICATION: Spontaneous fermentation with native yeasts; maceration for 8-12 in stainless steel at controlled temperature. Maturation and spontaneous malolactic fermentation in concrete tanks. 6 months in concrete tanks in contact with lees with regular batonnage. Naturally stabilized and lightly filtered before bottling. All work in the winery is done with gravity, without the use of pipes or pumps.