Region: Gradoli, Lazio
Grapes: Sangiovese, with small amounts of Ciliegiolo, Cannaiolo and Vaiano
Viticulture: Biodynamic Farming / Natural Wine
Wine-making: The grapes were destemmed and the wine spent three weeks on skins, before being pressed off to large casks of chestnut and oak for a year of rest. Unfined, unfiltered with no additional SO2.
A nose of bright red cherries and minerals, fine tannins and beautiful acidity, it is incredibly vibrant and remarkably complete.
Gianmarco Antonuzzi and Clementine Bouveron tend around 14 hectares of land with vineyards amongst olive groves, chestnut trees, shrubs and oaks. Volcanic soils, rich in iron and minerals. Everything is done by hand with careful attention to each plant (despite there being 10,000 vines per hectare).