60% Sangiovese, 15% Sagrantino, & 25% Montepulciano from Umbria, Italy. Biodynamic.

"The must is fermented spontaneously in open vats without any temperature control, using natural yeasts. During fermentation the must and skins are mixed through a remontage three times a day. The wine is then aged in oak casks from Slavonia for at least two years."