Produced with spontaneous fermentation using wild yeast in concrete vats for 2-3weeks before ageing for at least 12 months in big oak barrels and a further 6 in bottle. No filtration and with minimum amounts of sulphur added (a miximum of 30 mg/l)
Notes on the producer
The Rosso of the I Mandorli winery is a Tuscan wine based on Sangiovese, with a small addition of Cabernet, which makes of the fruity fragrance and of the territorial typicality its best qualities. Vinified only in cement, it preserves, in fact, the varietal aromas of the grapes and that harmonious Mediterranean touch that characterizes all the wines of the Tuscan Maremma. It is born in the hilly hinterland in the heart of the Val di Cornia, near the Belvedere di Suvereto. The vineyards are cultivated in Biodynamic regime and are located in a natural context of great biodiversity, with a lush Mediterranean scrub. Rosso I Mandorli is the typical expression of the Tuscan Maremma terroir.