Why is this Wine so Yummy?
The Sangiovese (70%) and Sciaccerrelo (30%) fruit was sourced from the flats of Vivian vineyard, which consists of darker clay on limestone. The grapes spent 24 hours on skins before being pressed and settled overnight. Natural fermentation happened in ceramic egg and neutral oak and lasted around 3 weeks. The wine remained in it’s vessels on full lees for a further 3 weeks before being racked and blended to stainless steel to sit on fine lees for a further 4 months. Prior to bottling a small sulpur addition was made and the wine was bottled unfined and unfiltered.