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the wine is fermented with native yeasts in stainless steel and then aged primarily in french oak
or hamburgers
caraway seed
fruity and lively
Sangiovese IGT Toscana San Biagio, Lisini subregion_Roero the wine is fermented with100% Sangiovese Vineyards planted at 300 350 meters in elevation Soil comprised of volcanic tuff from the Eocene epoch Fermentation in stainless steel on the skins for 14 18 days Aging in vitrified concrete, racked and clarified by decantation rather than filtration 833 cases produced annually on average
