Our sangiovese was hand-picked, destemmed and maceration and alcoholic fermentation took place in temperature-controlled vats for an average period of 14 days. The malolactic fermentation is carried out in used French oak barrels, followed by 24 months of aging. The wine was bottled then released after 6 months.

This wine was made in the La Spinetta winery in the Piemonte region of northern Italy as a joint project by Giorgio Rivetti and Larry Cherubino.

Deep ruby red colour, with a persistent scent of rosehip, red berries and nectarine. The taste is well balanced thanks to its velvety tannins and fine minerality. The finish is long and persistent.