Medium bodied red - red fruits, spice and long tannins

Vineyard: Deanery

Varietal: 100% Sangiovese

Planted: 2000, 1996 & 1998

Soil type: Clay loam on shale soft rock and sandy loam on deep clay

Picking date: April 4 & 18, 2023

Picking method: Hand harvested and sorted in vineyard

Processing: Destemmed retaining some whole berries with no whole bunch

Fermentation: Natural ferment in open top steel fermenters, hand plunged and pumped over daily

Time on skins: 2 weeks

Pressing: Free run and pressings combined

Settling: Settled off gross lees for 7 days

Aging vessel: 2000L Slavonian oak Foudre for 12 months, then stainless steel for 6 months on fine lees

Filtration: No

Fining: No

Bottled: July 2024

Alc: 12.4

pH: 3.27

TA: 7.7

 SO2: 26 F / 55 T

Production: 410 dozen