An everyday Sangiovese for the table, from one of the masters of the grape. From a vineyard planted over volcanic soils at an elevation of five hundred metres above sea level, not so far from Montalcino in Monte Amiata. It spends a fortnight on skins, before being pressed off to old casks for eighteen months of rest. The long élevage has produced a complex, savoury take on the grape that pairs flavours of black cherry, balsamic and herbs to wonderful effect. A wine so suited to these cooler months.