The Sangiovese was fermented with inoculated yeast BM45 and wild yeast. The ferment temperatures reached and were maintained at thirty degrees. Once the wine finished alcoholic fermentation the free run juice was drained and the skins then lightly pressed. The wine was allowed to settle for a day before it was transferred to barrels for malic acid fermentation and barrel aging. The wine spent 14 months in oak. The wine was then blended, fined and bottled.
The colour is a dense brick-cherry red with purple hues. The nose is vibrant and fresh, with lifted notes of plums, spice, red berries and dark cherries. As the wine opens there are lovely herbal and savoury characters with background oak notes. It has chalky tannins that line the palate and fresh, vibrant acidity. Flavours of plum, spiced cherries and earthy tones run through the palate providing length. This wine will be restrained young, but will age beautifully.
This is showing lovely complexity form the outset: a really intriguing spicy thread here, plenty of cherry fruits, light chocolate and attractive wild herbs. The palate's svelte and juicy and delivers plenty of bright cherry flavour amid fresh tannin chew. Approachable. the Good WIne Guide