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 nine months of rest. This cooler vintage has produced a lifted, perfumed take on the grape that pairs flavours of red cherry, balsamic and herbs to wonderful effect.