100% Sagrantino. From biodynamically farmed, certified-organic estate vines. The bunches are harvested by hand and destemmed; they are gently pressed, with only the first-press juice going into stainless steel tanks to settle in the cold cellar for 24 hours before the beginning of fermentation. The must is then decanted into other tanks, where fermentation begins slowly and spontaneously. Six months of aging is in tank as well. There is no sulfur added at any point in the process. Bottling is without fining or filtration.