San Lorenzo Rosso 6 Bottles

Manufacturer: San Lorenzo Farm

Wine Box 6 bottles of red wine

La Gattara 2016, Montepulciano 70%, Sangiovese 30%

The grapes ferment spontaneously in cement with indigenous yeasts and a maceration period of almost four weeks, then develop in tonneaux for about two years. Red flowers and ripe red fruit, mineral with delicate returns of spice and vegetables. Powerful and warm, fine and soft, dense and gentle tannin, long

Paradise 2013, Montepulciano 70%, Sangiovese 30%

The grapes ferment spontaneously in cement with indigenous yeasts, with one month's maceration, and 3 years' ageing in large casks. Withered violet and dog rose, almost candied red fruits, mineral and aromatic hints, rhubarb. Soft and full, warm and refined, the tannin is polite the long finish

Solleon 2015, Montepulciano

The grapes ferment spontaneously in cement with indigenous yeasts, with a 3-week maceration, and an ageing period of 3 years in large casks, before finishing with a year in cement and another in the bottle. Pot Pourri of red flowers and ripe berries, underbrush with hints of humus and damp earth, vegetal and mineral returns, lots of dark spices. Soft and generous, full but unexpectedly agile, fine tannin and long finish

The 2008 San Lorenzo Rosso, Sirah

Fermentation in second and third passage Tonneaux, here the first part of the ageing also takes place for a year and a half, before hibernating for 10 years in cement, finally another year in the bottle. Dried rose, ripe red fruits especially cherry, plum also comes to the fore, saline and spicy, returns of cocoa and tobacco, cloves and vegetable hints. Exuberant and feisty, soft but with good acidity, velvety tannin and great persistence

Burello Vineyard 2018, Montepulciano 60%, Sangiovese 40%

Fermentation takes place spontaneously in stainless steel with maceration on the skins for about 25 days and 24 months' refinement in 28-hectolitre barrels, finally resting in the bottle for a few months. Rose and violet, ripe red fruits, hints of tobacco with returns of wet earth and minerals. Warm and powerful, structured and fresh, soft with gentle tannins, long

Arthur 2018, Montepulciano 60%, Sangiovese 40%

Fermentation takes place spontaneously in stainless steel with maceration on the skins for about 25 days and 20 months of ageing in second and third passage Tonneaux, finally resting in the bottle for at least 4 months. Rose and violet, ripe red fruits, liquorice and cocoa, spicy and mineral returns. Warm and powerful, structured and with a good acid base, soft and round tannin, persistent