2017 Val Di Toro Maremma Toscana, Italy Montchenot followed by cold maceration for

followed by cold maceration for ten days and by vatting for 3 to 6 weeks and frequent pumping over

leading to an elegant spirity finish

especially at night

Petit Curoulet is a very cold site which produces fruit of remarkable acidity: an ideal scenario for oxidative Savagnin

AGING: Sur lie for three years and bottled with zero dosage

2017 Val Di Toro Maremma Toscana, Italy Montchenot followed by cold maceration forCertified organic Sangiovese from Maremmas coastal clay soils. Fermented in temperature controlled cement, then aged 24 months in large Slavonian oak casks. Unfiltered. A structured, sun soaked expression with polished tannins and savory depth.