La Massa

Sangiovese makes up sixty percent of the blend, with twenty percent Cabernet Sauvignon; the remaining twenty percent combines Merlot and Alicante Bouschet. Fermentation is spontaneous, with punchdowns, pumping through peristaltic pumps and temperature control. The wines mature in French oak barrels, twenty percent new. Grapes were harvested from mid-September through the first half of October, and bottling took place in May.