Certified Organic. 95% Sangiovese, 5% Canaiolo. Spontaneous fermentation is in concrete vats, without any yeast addition or temperature control. Malolactic fermentations takes place without any addition of bacteria or other type of starters. The ageing is about 16 months in large French and Slavonian oak barrels, followed by 1 additional month in concrete, where decanting happens naturally before bottling by gravity without any filtration or clarification during the waning moon. Alcohol 13.5%.
