A real Sangiovese from sandy-clay soils (Tufo di Siena), made with utmost care and patience. In previous vintages, this was their Chianti Colli Senesi, but they decided to declassify it. Natural fermentation, of course, without the additions of yeast or the use of technology. The grapes macerated for six weeks in concrete tanks; the malolactic fermentation also occurred in cement tanks. Then it spent 14 months in 500 litres Botti and 17/25 hectolitres casks of Allier oak. Finally, for twelve months it was refined in bottle before being released from the winery (they don’t fine or filter).