Vinification, fermentation and aging process: Grapes harvested by hand and carefully selected. After destemming they are delicately crushed and collected in cement vats for a long and slow maceration. Fermentation occurs spontaneously through indigenous yeast and is achieved in cement tanks. The wine is aged in both French Oak barrels of 25 hl and small size barriques for 24 months. It ages for another year in cement vats before bottling. It is then refined in bottle for 12 months.

This wine is the quintessence of Le Cinciole. Is made from the selection of our best Sangiovese grapes coming from the best vineyard. The aim is to obtain the right balance between oak and wine, in order to express – after a long ageing in the bottle – the typical complexity of old wines.