GRAPES: Sangiovese & Grechetto
SOIL: 600m altitude, south-west facing sandy clay matrix: rich in clay, sandstone and limestone marls (largely composed of quartz granules)
CELLAR: grapes are de-stemmed then spontaneously fermented in fibreglass for 15-20 days before ageing in fibreglass and stainless steel (equally divided) for a year
CELLAR ADDITIONS: minimal sulphur on bottling. (total SO2 24 mg./l; free SO2 18 mg./l)
TASTING NOTES: nervy, elegant.