Sangiovese di S. Lucia

S. Lucia's Sangiovese presents itself as a red that embodies the purity of the grape, vinified entirely in terracotta amphorae and without added sulfites, respecting tradition and the integrity of the fruit.

Fermentation of about seven days, followed by a prolonged maceration on the skins for about four weeks, allows the wine to develop complexity. Natural decanting during winter, entrusted to cold settling, further preserves the intrinsic characteristics.