Produced from 50% purchased grapes and remaining 50% from our own production, all organically grown in Tuscany
Number of bottles produced
Vine training system and density
Guyot, 6.000 plants per hectare
Sedimentary alluvial soil from a more recent geological era, with a richer variety of rocks from galestro to alberese and granitic.
Manual, last week of September
Fermentation and maceration for 7 months in terracotta jars with its skins. The wine is subsequently placed 7 months in concrete, to let it decant naturally and then bottled without sulphites.
7 months on grape skins in Terracotta amphora and 7 months in concrete vats.
This wine, as many orange wines do, gets out of the comfort zone of typical wine taste. We call this taste umami. It's not just a taste but also a feeling, it is a mix of saltiness, sweetness, bitterness but also acidity altogether, making this wine rich, meaty, and also very tasty and savory.
