1 BOTTLE X 75cl 

14,5% 

ORGANIC LINE 'WITHOUT ADDED SULPHITES'. The wines in the

Organic "Without Added Sulphites" line come from vineyards

in Maremma, whose dry climate provides us with perfectly

healthy grapes, which are essential for making

sulphite-free wines. The grapes are organic and VIVA certified, the protocol

of the Ministry of the Environment.

WITHOUT ADDED SULPHITES | ORGANIC | SANGIOVESE IGT

TOSCANA ROSSO | 2024. For ten years, we have been vinifying

Sangiovese without the use of chemicals, using selected

yeasts to reduce even the natural sulfur dioxide

from fermentation to almost zero. Year after year, we discover

the potential of the "Sulphite-Free" Sangiovese, a new

typicality made of purplish-red colors so intense they

seem impossible, elegant structures, and a great

richness of primary aromas. It has demonstrated

excellent aging potential and is already a great wine,

but we continue to refine it every year.

GRAPE VARIETY: 100% organic Sangiovese

2024 SEASONAL TREND. The spring rains

created sufficient reserves to face the summer

without suffering from water stress. The flowering phase

progressed regularly. High temperatures in the months of

July and August. From mid-August, the temperature range returned to normal

which favored optimal ripening. The harvest took place on October 1, 2024.

VINIFICATION AND AGEING: The grapes were

handpicked at perfect ripeness. The bunches are

destemmed and gently pressed, without breaking the skins,

promoting contact between the juice and the skins, which

are placed in the maceration tank at a constant temperature of 26°C, starting the

alcoholic fermentation. Prolonged maceration

allows the extraction of aromatic and

polyphenolic substances, increases color intensity, and provides

protection as an alternative to the addition of SO2.

The wine is separated from the skins.

Alcoholic fermentation continues at 26°C until the

sugars are exhausted. Malolactic fermentation follows, reducing

the wine's acidity, promising greater roundness.

The wine is aged on the fine lees for approximately

three months, increasing complexity and producing a

sensory improvement, ensuring a protective

antioxidant function.

CHEMICAL ANALYSIS. Alcohol 14.61% – Total acidity 5.4 g/l

– Volatile acidity 0.23 g/l – Residual sugars < 0.1 g/l –

pH 3.5 – Malic acid 0.16 – Free sulfur dioxide

<1 mg/l – Total sulfur dioxide <10 mg/l.

SENSORY ANALYSIS. COLOR: Ruby red with violet

reflections. AROMA: Fruity, ripe red berries,

pomegranate, sweet violet, rose, and Mediterranean

maquis. TASTE: Enveloping tannins. Great

structure.

PAIRINGS: Ideal even slightly chilled, it is a

wine for all meals and pairs especially with semi-mature

cheeses, cured meats, meats, and grilled vegetables.

SERVING TEMPERATURE: 18°C.

AGING POTENTIAL: 2 years.

STORAGE: Store horizontally in a dark place,

at a temperature of 12°-14°C.