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The Rosso sees Sangiovese shack up with Ciliegiolo and Merlot. Grapes are destemmed and macerated for around a week. It is light, bright and full of little red fruits. It is also just 11% of alcohol, a real boon in this format.
About the producer
Gianmarco Antonuzzi and Clementine Bouveron tend around 14 hectares of land, with vineyards amongst a warren of olive groves, chestnut trees, shrubs and oaks. Sat around the volcanic Lake Bolsena near Gianmarco’s childhood town of Gradoli in Lazio’s north, the region’s soils are rich in iron and minerals.
Vines are planted at a density of up to 10,000 plants per hectare, from a mix of massale selections and ungrafted vines. Everything is done by hand, with careful attention to the needs of each plant and while some biodynamic principles are employed, the approach here goes above and beyond.
Each year they produce a dizzying number of different wines which are vinified in an ancient cellar in the village’s centre, with no additions at all. To taste here is a real treat, Gianmarco is a master of elevage and a real patience in this respect results in some of the purest, most delicious wines we have tried.