ORGANIC FARMING
100% Sangiovese
The estate is not only certified organic but wines are produced with the highest respect for the different characters of the soils and vineyards and a natural attitude in vinification. In the cellar sulfur dioxide is reduced to a minimum quantity and nothing else is added to the wine. Only wild yeast is responsible for the alcoholic fermentation aided by some additives in order to favour natural fermentation. The wine is bottled unfiltered.
The wine then matures for 18 months in wood. 2/3 of the mass in oak casks and 1/3 in old barriques.
100% Sangiovese
The estate is not only certified organic but wines are produced with the highest respect for the different characters of the soils and vineyards and a natural attitude in vinification. In the cellar sulfur dioxide is reduced to a minimum quantity and nothing else is added to the wine. Only wild yeast is responsible for the alcoholic fermentation aided by some additives in order to favour natural fermentation. The wine is bottled unfiltered.
The wine then matures for 18 months in wood. 2/3 of the mass in oak casks and 1/3 in old barriques.