Grapes: 100% Sangiovese Vinification and aging: Sangiovese from late clones is harvested quite early to preserve the acidity which is around 10g/l. Whole bunch pressing, cold decanting of the must for one night before being transferred to steel vats where fermentation takes place, lasting about 2 weeks. It does not undergo malolactic fermentation. 4 years of aging on the yeasts, disgorged and not dosed, it rests for a further 6 months before being released for sale. To the eye it has a bright straw yellow color with a dense and very persistent perlage. The olfactory bouquet is precious, elegant and extremely aromatically clean. On the nose intense aromas of gooseberry, a hint of graphite and citrus scents that blend with hints of pastry and toasted notes. On the palate it is direct, sharp. Tension and complexity of taste. Just the right balance between pleasantness and elegance. The saline note lengthens the finish, not bitter at all, calling for a compulsive drink. A wine that goes a little beyond the stereotypes of a classic method from pure Sangiovese.