I Piccoli Vignaioli Il Coccio vino rosso in anfora

Coccio red wine in amphora is made from pure Sangiovese grapes selected by hand.

To make it, the grapes are not crushed and destemmed but are placed whole bunches in egg-shaped terracotta amphora to allow the best possible fruity notes to be brought out.

The punching-down is carried out regularly twice a day and the egg shape ensures constant movement of the lees.

Fermentation is carried out with the grape's own indigenous yeasts to allow the soul of Sangiovese to be expressed to the full.

Carbonic maceration on the skins lasts for 3 months, the wine is then refined in terracotta amphorae for a further 7 months.

The resulting wine could be called, with a play on words, a sangiovese-sangiovese.

Coccio is an atypical Sangiovese without interference from ageing in wood and the use of non-indigenous yeasts, which preserves intact all the identity of the raw material and fully expresses the terroir.