La Danza del Fauno Toscana IGT 2023

Manual weeding, elimination of excess buds and shredding of the grass (the vineyards are grassed). Selection of the bunches in August and September, manual harvesting of the grapes at the end of September/beginning of October using traditional buckets. Hand pressing, spontaneous fermentation on the skins with the stalks in open vats for 15 days; maturation for 12 months in oak barrels which are constantly rolled to keep the fine lees in suspension; manual bottling, aging for several months in the bottle. Not filtered or clarified.

Deep red colour; intense nose of berries, spices and aromatic herbs; enveloping and soft sip, with velvety tannins and great persistence.

First courses with ragù, grilled red meats, roasts, braised meats, medium-aged cheeses.