I’ve been thinking about doing an early release, light bodied red for some time and now it has finally come to fruition. The fruit was wild yeast fermented and left on skins for 2 weeks before being basket pressed and left to settle in tank for 10 months. It was then bottled without fining or filtration. At 11.5% alcohol and with no oak, this sangiovese is light, bright and juicy with some savoury tannins and gentle astringency that give it complexity and palate weight.
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