The sangiovese is from Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The sangiovese was carbonically fermented for 4 days in a 2400L wooden barrel, then aged in enox. The youthful vibrance of blood plums, dark electric neon excitement, red velvet silk lined walls, acid jazz vibraphone, sharp jackets, rabbit furred hats with guinea foul feathers, string ties and neck scarves, winklepickers with silver buckles. If you have the groove then this is your juice! – Lucy M
