After harvest the grapes were carefully sorted and destemmed. The grapes were kept whole berry to slow fermentation and extend the cold soak. inoculated after an average of 6 days with a commercial yeast strain designed for cool temperatuers, the resulting must was gently pressed into a combination of neutral French oak barrels after 20-27 days. 22 months in barrel was exactly what these barrels needed to soften and intergrate tannins while maintaining acidic structure.
Flavor Profile: Shades of crimsion, to candy to rose gravitate
from the wine’s core to the rim, with a very subtle indication of tan
oxidation typical of the Sangiovese grape. Fresh, vibrant Rainer cherry,
loads of spice and cedar and a hint of dark berry and plum balance the
lifted aromatic profile. Flavors of tart red berry, cinnamon red hots
and lingering sawdust joust for position with a dry lingering mouthfeel
and juicy finish.
Pairing: Inspired by the everyday drinking Rossos of Central
Italy, this new world Tuscan look alkie is built for early consumption
next to a wide range of classic fire from grilled burgers to lasagna
Bolognese.
Varietal: 81% Sangiovese, 10% Syrah, 7% Barbera, 2% Merlot