Clementine and Gianmarco learnt the art of carbonic maceration whilst working for some of the best proponents of the style in France. One thing they learnt is that in order to make a great wine with this method, one must only use the most perfect bunches and so this is only made in years when the conditions allow. A selection of Sangiovese from their ‘Le Coste’ vineyard, the grapes are fermented as whole bunches in open top wooden casks for three weeks, before being pressed to old casks to finish fermentation and for two years of élevage. There is a real elegance on display here, with fine tannins and complex flavours of cherry, minerals and bitter herbs.