From The Producer -The Sangiovese grapes are fermented in temperature controlled stainless steel tanks. The contact of the wine with the skins lasts an average of 14 days, followed by malolactic fermentation.
Minimum 6 months in stainless steel tanks and a minimum of 3 months in bottle.
Our focus is on producing Sangiovese in the fine, pure expression for which Emilia-Romagna is renowned.
All orders shipped carbon neutral with Aus Post with insurance and signature on delivery.
