90% Sangiovese and 10% Canaiolo from the low yielding Poggiotondo estate vineyards in the Chianti Superiore winegrowing area of Tuscany. Recently converted to organic viticulture and certified in 2014.
Fruit was destemmed and gently crushed before fermentation in concrete tanks for 15 days at approximately 28°C. The wine was then pressed into large untoasted oak casks, where it went through malolactic fermentation before ageing for 12 months. This was followed by 6 months of ageing in bottle before release.
Deep, dark fruits and a slight earthiness come through on the complex nose. The palate has soft, velvety tannins and great breadth. The finish is long and complex.
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