A portion of this wine was a carbonic lot of Sangiovese with the other portion coming from a more traditional skin contact red fermentation, also of Sangiovese. The 2 lots were blended to create a lighter Cerasuolo inspired wine. This wine was fermented by native yeast and bacteria and bottled unfiltered.

If you ever have traveled to Sicily or Montepulciano you may have come across a style of wine called Cerasuolo. Cerasuolo is a relative of Rosato (or Rosé). Think of them as a very special place between Red wine and Rosé. It is insanely drinkable, like gulping punch on a hot day on your old school yard, yet to do that means you would miss all the depth and complexity.