“The grapes are crushed and fermented in two batches; one on skins for 14
days before being drained off, and the other fermented and left on skins for an
extra four weeks extended maceration. These two variations help to enhance
and exhibit the classic savoury sangiovese tannins. The new wine is then
racked into new and older French oak barriques for malolactic fermentation and
15 months maturation before being blended and prepared for bottling.
The wine is then released after an extra six to twelve months age in bottle.”
Warren Proft, winemaker