2016 Campi di Fonterenza Pettirosso



90% Sangiovese and 10% Ciliegiolo.
Sourced from old, organically farmed vines on the volcanic soils of Mt Amiata. The grapes are hand-harvested, destemmed, gently pressed and co-fermented spontaneously with a 13-day maceration. The wine is aged in large steel tank for 11 months before being bottled unfiltered. Classified simply as a Vino Rosso, Pettirosso is named for the "red-breasted" finches inhabiting the vineyard and was first bottled in 2011, as the Padovani sisters' version of a vin de soif.

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