At harvest all fruit was hand picked to reduce berry damage and maintain varietal aroma. A high percentage of ripe stems were included as part of the maceration process that fermented on indigenous yeast. At the winery a selection of second through to fourth use French oak barrels were dismantled and toasted to a series of levels prior to being re assembled and having the Sangiovese placed in them. This process was an active effort to find a balance of secondary influences on the resultant wine. Bottled by gravity with no fining nor filtration.
Aromas of dark cherry and pepper accompanied by subtle oak along with a medium bodied palate presenting lifted tones of plum, spice, and hints of chocolate and coffee tones.
Yes- French oak consisting of a combination of Botte ( 3000 Litre Barrels) and second – fifth use Barriques and Hogs Heads