Sangiovese 70%, Sagrantino 15%, Colorino 15%. The grapes are fermented with indigenous yeasts in temperature controlled vats, with the ferment held below 30°C. The wine is aged exclusively in stainless steel for 12 months, then is held in bottle for six months before release. The finished wine combines the two great strengths of Umbrian red wine: the rare but emblematic Sagrantino and the more prolific Sangiovese, with the former providing savoury and structural gravitas to the cherry-scented intensity of the latter. R&R
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