GRAPES: Procanico, Sangiovese, other autochthonous varieties
VINEYARD: 600m altitude, south-west facing sandy clay: clay, sandstone & limestone marls, mainly composed of quartz granules
CELLAR: white grapes are pressed whole cluster, fermented spontaneously in steel vats, then left for 5 months on lees ; red grapes are de-stemmed, spontaneous fermentation over 15-20 days in fibreglass then aged one year divided equally between steel vats and fibreglass. Malolactic fermentation is carried out in the spring following harvest. The two wines are then blended and aged together for three months prior to bottling.
CELLAR ADDITIONS: minimal sulphur (total SO2 21 mg./l; free SO2 14 mg./l)
TASTING NOTES: a white on the nose and a red in the mouth. This vintage came about in extremity: adverse weather destroyed most of Simona and Giuliano’s harvest. They blended what fruit they could pick into a single wine: Amai, which is named after their daughter. The results were so exceptional that they will remake this cuvée in subsequent vintages.