This is the older vine (60+year) selection of Sangiovese from the hillside vineyards. Spontaneous fermentation with 8 days maceration on the skins, then aging in cement/fiberglass/stainless steel. Less rustic than the Rosso da Tavola, well-structured and absolutely fresh as a daisy. A ruby red, medium-bodied wine that speaks of ripe black cherries and fragrant violets on first sip, but underneath reveals rich, dark earth, leather, wild herbs — think brambles grown in the local forest. Driving acidity and sleek tannins keeps a certain wildness in check in a very good way. Sangiovese at it purest!