Sommelier Filippo Volpi, with the help of Stefano Amerighi produces one of the most incredible Sangioveses I tasted in recent years.

The biodynamically grown grapes are crushed by foot and fermented in open tonneaux, and the wine is aged for 12 months in used oak and 12 in concrete vats. The wine is earthy, full of spices and elegant fruit, with a vibrant savoury character. A true gem.