In the meantime, the experimental ageing of Sangiovese in amphora continues. In silence, in our barrel cellar, the amphorae continue their quiet work on the wines with which they have been entrusted. It is very interesting to witness the winemaker’s constant supervision and tasting. The wine is already very floral and distinguished by fresh fruit, plum, cherry and raspberry.

During these "work in progress" tastings, the wine’s openness, the aromas and the tannins’ evolutioan are evaluated. It is very important to monitor the pace at which this takes place: as the tannins polymerize to become softer, the tannic structure tends to become more elegant. These beautiful containers will host some of our Sangiovese for a few more months, we can't wait to taste the final result!