100% Sagrantino. This the first single-site Sagrantino that Giampaolo was celebrated for. The grapes come from clay and silt-rich soils, well exposed to the south/south-east at 420m. The wine is fermented naturally and is pressed off after at least 1 month on skins during fermentation/maceration. The wine is matured in large oak for 36 months before bottling.
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