Trerè

Tart and ripe red fruit meet black fruit, thyme and rosemary, with vibrant acidity and a crunchy texture. The blend combines 85 percent Sangiovese with 15 percent Cabernet Sauvignon. Fermentation takes place in temperature-controlled stainless steel before maturation in French oak. The vines average about twenty years old, and selected fruit is harvested by hand in early October.