100% Sagrantino. From biodynamically farmed, certified-organic, hand-harvested estate fruit from vines aged around 40 years old. Fermentation occurs with native yeasts in open-topped steel tanks with no temperature control or sulfur. Maceration is approximately 24 hours. The wine is aged on its fine lees in stainless steel for 3 months. It is racked, bottled with fresh must and re-ferments down to a nearly-dry 5 grams residual sugar/liter. It is not fined or filtered and is topped with a crown cap.