The Deanery vineyard in the heart of the Picadilly valley with its red clay over sandstone on an eastern facing aspect at the bottom of a cold deep valley. The vines are V.S.P. trellis and spur pruned. Whole branches of Sangiovese bunches are placed in a 2400L wooden fermenter and topped with free-run juice until the fermenter is full. The fermenter is sealed and the wine undergoes carbonic ferment and is left for 6 months to macerated. The wine is then pressed in winter and assembled. The thing about sang is its just so damn pretty and radiant, the crimson glow she radiates is alluring! Dark ruby lusciousness holds bunches of rhubarb, cinnamon barks with cherry blossoms dancing like fairies on the morning spring tide. The well-structured palate lets you know she is no child and her mature romantic sinister play leaves a serious subtle tannin bed. 

I make natural wine! For me, natural wine must be made from organic/ biodynamic grapes (naturally fermented). The winemaker must not fine, filter or add anything including sulphur! All of the Lucy M. Wines are made from organically farmed grapes, currently not certified, however in the next couple of years we are moving to certification at much cost to ensure another level of assurance. The wines have no added or natural sulphites. No chemicals are used in the winery, not even to clean (only water is used and occasionally alcohol which we distil at the winery), no sulphur is used in any part of the winery, not in the winemaking process or the storage of empty barrels. We would like to make wines for health, to the betterment of humans and the environment. – Lucy M