A light, medium bodied red that is highly approachable and good to chill or have at room temperature.

20% of the Sangiovese went through the process of carbonic maceration (a ferment in the berry) to attenuate the bright red fruits. The remainder was de-stemmed and fermented for a little time on skins to provide structure and complexity.

The syrah was actually a syrah rosé, made for that purpose. However, when we blended the rosé with the sangiovese, it added so much to the wine, we couldn’t resist.

The rosé was aged for a little while in old oak, giving subtle texture. And the syrah nature of it brings a dimension to the wine that makes it interesting and very unique.