Red wine made from fully biological Sangiovese grapes, entirely produced according to the principles of the biodynamic agriculture. The grapes are fermented using only indigenous yeasts in special cement vats. After the malolactic fermentation in stainless steel vats, the wine is aged for 24 months in small oak barrels and then in the bottle for at least further 6 months.
The vintage 2018 has been characterised by a rainy and cool spring, followed by a summer with below-average temperatures. The grapes had a slow ripening cycle, which however allowed the development of a polyphenol content and aromatic set of rare balance and complexity.
The wine has the typical ruby red, tendency to garnet red colour of a Sangiovese. It has an intense bouquet characterized by floral notes, red fruit, and an earthy note. Its storage in wooden barrels gives this wine spicy notes, which integrate well with the aroma. In the mouth, the wine is intense, on the palate it is rounded with silky tannins, and the finish is long.