Vino da Tavola Massa Vecchia

The Sangiovese vines grow between 300 and 400 metres above sea level, on the coastal hills of the Maremma, where they benefit from a breezy Mediterranean climate. The clay-limestone soils, interspersed with schist and marl from ancient marine formations, give the wines structured richness, earthy energy and a vibrant minerality. Harvesting is done by hand at optimal ripeness, in small crates to preserve the integrity of the berries. Fermentation occurs naturally with native yeasts, followed by a long maceration that can last several weeks. The wine is then aged for 12 to 24 months, without fining or filtration.
The wine shows a deep ruby-red hue, developing tile-red glints with age. The nose is intense, revealing aromas of black cherry compote, blond tobacco and Mediterranean vegetation. On the palate, a structured and slightly wild depth, with firm yet ripe tannins and a generous texture, lead into a long, fruit-driven finish.