Description
Il Coccio red wine in amphora is made from pure Sangiovese grapes selected by hand. To obtain it the grapes are not crushed or destemmed but are placed whole bunches in egg-shaped terracotta amphora to best enhance the fruity notes. Punching down is done regularly twice a day and the egg shape ensures constant movement of the lees. Fermentation is carried out with the grape’s indigenous yeasts to best express the soul of Sangiovese. Carbonic maceration on the skins lasts 3 months, the wine is then aged in terracotta amphora for a subsequent 7 months. The resulting wine could be defined, with a play on words, as a Sangiovese-Sangiovese. Il Coccio is an atypical Sangiovese without the interference of wood aging and the use of non-indigenous yeasts, which preserves the entire identity of the raw material intact and fully expresses the terroir.
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