My Brother in law loves Italian varieties and convinced us to use his favourite grape – Sangiovese. The crushed fruit was fermented using indigenous yeasts in a 1200L Georgian qvevri buried in the winery for natural temperature control. After extended post fermentation maceration, the wine was gently pressed and returned to qvevri for a further six months. Maturation was then completed in a mixture of French oak puncheons and barriques. The final Tuscan blend incorporates some ‘friends’ of Sangiovese, well known for their complimentary nature.