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The wine is a blend of 60% Sangiovese, 15% Sagrantino, 25% Montepulciano and Merlot. The grape varieties are harvested and vinified separately.
The must is fermented spontaneously in steel vats without any temperature control, using natural yeasts and a minimal quantity of S02. The wine is then aged in old Slavonian oak casks for at least 18 months.
