Fruit is sourced from two blocks of estate grown Sangiovese in the King Valley. A regimen of serious shoot and bunch thinning is followed by hand picking. A component of the fruit is cane cut and partially vine dried to give some extra concentration and rusticity. Bunches are completely destemmed into small static fermenters. The berries are cold macerated for five days prior to a ten day vinification. The must is then left on skins over a period of three weeks for tannin extraction and softening of the palate. Half the wine is filled to older, large format oak casks to derive complexity while avoiding overt oak influence. The balance is tank matured to retain freshness. Approx 13.5%