It’s the firstborn of the house.
Its father is the Tuscan Sangiovese, its mother the Pavese Pinot Noir.
It’s nomen omen and you just have to drink it to appreciate it.
Sangiovese and Pinot Nero.
By hand, carefully selecting the bunches of grapes.
Fermentation off skins, through soft, progressive pressing of the grapes.
The first fermentation is in stainless steel tanks, the second in bottles for 24 months.
Following degorgement, it then rests for a further 3 months in the bottle.
ON THE PALATE
Straight, clean, fresh, it immediately tempts you to take another sip. Expert palates can detect wild berries, flowers, peach, citrus fruits, bread and honey.
EVENTS MADE MAGICAL
Picnic baskets. Old wooden chairs. White tablecloths. Barefoot on the grass. Tree houses. Swings and somersaults.