||95% Sangiovese, 5% Mammolo
||Coltassala. Alltitude: 1450 feet above sea level. Exposure: south.
||Decomposing sandstone, providing light soil rich in lime.
||The grapes were all harvested by hand and collected in boxes.
||After harvest grapes were destalked and very lightly crushed. Under constantly controlled temperatures the grapes macerated in ideal conditions. The grapes first fermented in their own yeast at temperatures between 80 and 86°F for 14 days. During this phase, they were automatically punched down twice a day to draw out their finest qualities. After macerating on their skins for a further 10 days, the malolactic fermentation started.
||18 months in new French oak.