Vinification
The grapes were hand picked in mid-March and transported to the Kooyong Winery in the Mornington Pensinsula. The grapes underwent a natural cold soak as fermentation with natural yeasts was slow to start. Maceration lasted 3 weeks in open top fermenters. The cap was punched down by hand to extract good colour and ripe tannins. After fermentation, the wine was aged for 24 months in French barriques, of which 20% was new oak.

Tasting Notes
The 2007 Sangiovese has good colour, a spiced cherry nose typical of Sangiovese, and a lovely depth of fruit on the palate. It is taut and sinewy yet has good weight and length. The wine reminds Alberto more of young Brunello than of Chianti, and for this reason he wanted to age it in barrel for two years prior to bottling.