Ti a Fi
Syrah, Tempranillo, Grenache, Sangiovese
The grapes were foot-stomped whole-cluster, fermented spontaneously in both puncheons and amphorae in a temperature controlled-room, then were pressed and allowed about a week to settle in stainless and amphorae. After a light racking, the wines were blended and transferred to a single 800L Italian terracotta amphora for 1 year aging. Following that, the wine was racked during a descending moon and bottled the following descending moon. 18 months aging in bottle. 83 cases produced.