Sangiovese is harvested by hand, according to the phases of the moon, then sits on its skins for 100 days in post-fermentation maceration – amping up ‘Valnero’s’ complexity, texture, and intensity – before being left to rest in steel tanks for a few months, and bottled without filtration or fining. An intense bouquet of red fruits, balsamic, and dusty roads, followed by morello cherry, plum, leather, and dried herbs on the palette, wrapped in rustic but well-integrated tannins. Darker in tone and a smidge wilder than your average Tuscan Sangio, but Francesco toes the line with this very nimble wine.