Tiny amounts of handpicked sangiovese were fermented wild on their skins inside 500 litre clay amphorae for six months then rested another 6 months in traditional terracotta vessels before being transferred to this gorgeous wax-sealed bottle. Naturally handled with no additional sulphites, it’s exceptionally delicious. Bright, vibrant, dark fruit, floral intensity and buckets of pepper, cocoa and spice. It’s worth every cent and more.
Sip with: seared venison, tomato and pomegranate salad.
