The Sangiovese and Cabernet Sauvignon were harvested and fermented separately. Crushed and destemmed to small open pots for fermentation with indigenous yeast. ferments were plunged twice a day and left on skins post ferment for 1-2 weeks before being pressed. The wine was filled directly to seasoned French oak for maturation. matured on lees for 18 months prior to blending, filtration and bottling.
Aromas of spiced red fruits, dried herbs and aniseed. The palate is textured with tight tannins and tart cherry and raspberry forefront. The lingering savoury quality to finish makes it a perfect pairing with food.