Clem and Gianmarco learnt the art of carbonic maceration whilst working for some of the best proponents of the style in France and this wine is only made in years where they are able to harvest perfect bunches. A selection of Sangiovese from their ‘Le Coste’ vineyard, the grapes are fermented in open top wooden casks for one month, before being pressed to old casks to finish fermentation and for two years of élevage. There is a real elegance on display here, with fine tannins and complex flavours of cherry, minerals and bitter herbs.