Production: 80% Sangiovese and 20% Verdelho. Coming in a day apart. The Verdelho was first and was naturally fermented on skins for 2 weeks at high temperatures for maximum extraction. The Sangiovese was gently pressed over 8 hours and transferred to tank. After the verdelho's time on skins it was added to the Sangiovese for the newly blended wine to finish ferment. Lots of lees work through the first 2 months, 2 rankings and the bottled unfined, unfiltered, with a touch of sulphur added at bottling.
Tasting notes: Green strawberry and pink grapefruit on the nose, crisp acidity drives the palate. A touch of grip from the addition of some skin contact Verdelho adds another layer of complexity. Moreish rose that leaves you salivating for more.
Notes provided by Konpira Maru