Carbonic Fermentation doesn’t extract the Sangiovese’s tannin because the grapes ferment whole, uncrushed in a sealed tank. Because there is no concern about overly dry tannins, the winery can pick earlier, at lower sugar and rely on high, refreshing acidity for finishing balance in the absence of tannin. The wine is bottled within a few months of harvest, locking in the fresh profile. Bright red raspberry, red currant, rhubarb, and violet. Refreshing to the max but bone dry with just a kiss of fine tannin. Candied cherries and red jolly ranchers bring home the deliciousness quotient.