Soft textures and fleshy red fruits are offset by zesty acids, spice and minerals.
NY Times "In Italy, Sangiovese is not grown only in Tuscany. Its the countrys most abundant red grape and has been cultivated in Emilia-Romagna for centuries. Chiara Condello, a young producer from a family of winemakers, makes this wine under her own label. It is 100 percent sangiovese, and its more overtly fruity than, say, a Chianti Classico. But it carries similarly dusty tannins and is nuanced and energetic." ~ EA 7/10/20
100 Sangiovese from three vineyards parcels between 150m and 350m above sea level, with a north/northeast exposure. One is clay-limestone, one is red clay with high spungone content, and the last is clay-limestone with veins of spungone. Vines are approximately 40 years old. The grapes were destemmed but not crushed, leaving whole berries intact. Fermentation was spontaneous in small stainless steel tanks (with temperture control), and open-top tronconic wood vats and tonneaux. Macerations lasted 15-25 days. Aging was for one year in used 3500L Slavonian oak botti.
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