Variety: Sangiovese is the principal variety used to make the Tuscan wine Chianti and is produced from the two major clones, Sangiovese Grosso and Sangiovese Piccolo.

Viticulture: To compensate for the vigorous nature of Sangiovese the vines are vertically shoot positioned with an extensive shoot and bunch thinning and extreme leaf removal to optimize the fruit quality.

Specifications:

Alcohol: 12.5%
pH:3.24
TA: 6.4g/l
Residual sugar: Dry
Locality: Dakins Road

Winemaking: Hand picked, fermented warm in a small open top fermenter and pressed into old barrels for malolactic fermentation and maturation. Aged for 18 months unracked, before being coarse filtered and bottled.

Tasting Notes: Lifted white pepper and spicy oak aromas compliment the leather and savory flavors. The wine shows generous fruit sweetness with ripe tannins and firm acidity that will soften and develop with time.