In 2016 a substantial amount of time was spent in the vineyard a month prior to harvesting manually removing leaves off the vine surrounding the Sangiovese grape bunches to allow grape skins to fully ripen. At harvest all fruit was hand picked to reduce berry damage. 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.