A blend of Sangiovese, Dolcetto, and Valdiguie, this wine was fermented with native yeasts in sealed stainless steel tanks under pressure of CO2 for two weeks (carbonic fermentation). After pressing, the wine finished its fermentation in stainless steel tanks before being racked off of its lees into tanks to age. Minimal sulfur was added after malolactic fermentation and again before bottling. The ideal antipasto wine! We recommend serving with a chill — when the label turns blue, you know what to you. Tastes like fresh cranberry, montmorency cherries, and strawberry jello shooters.
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