Region: Gradoli, Lazio
Grapes: half Sangiovese and half Syrah / Merlot
Viticulture: Biodynamic Farming / Natural Wine
Wine-making: Grapes are hand-harvested and spend three weeks on skins macerating. Natural yeast fermentation. Juice is pressed off to cuve to rest for six months. Nothing is added at any stage of the wine making process.
Savoury and spiced, packing black fruit and plenty of charm onto its slender frame.
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).