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spontaneous fermentation on the lees with repeated “batonage” for the first month in stainless-steel tanks
the wine can carry from 1 to 2 grams of residual sugar but never more than 6 grams
green apple and tropical fruits with hints of spices and flowers
the dark fruit is balanced by fresh acidity and lush tannins that carry all the way over a lingering
After a nine-month spirit maceration
La Mozza, Sangiovese "I Perazzi" Maremma Toscana, Tuscany, Italy 2022 merch spontaneous fermentation on the lees100% Sangiovese Ruby red color with brilliant garnet hues; nuanced and complex bouquet, with notes of morello cherry and other small red fruits under spirits, elegant spicy hints and ethereal suggestions of dried tobacco. Great flavor structure, long, persistent and round tannins, enlivened by surprising acidity and a savory, mineral finish. A wine that reveals the other side of Sangiovese, leading it back to the Maremma territory with extreme grace,
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