2017 Sangiovese Doc

"One of the up and coming estates to watch for is Sasso di Sole, thanks to meticulous care in both the vineyard and cellar. Purchased by Roberto's grandfather in 1960, Roberto is a trained agronomist who gained valuable experience working for several years for Franco Biondi Santi before he began running his family's winery full time. Sasso di Sole keeps things pretty much on the traditional side in the cellar, and Roberto uses only wild yeast for fermentation that takes place in steel under temperature control for 25 days, he also believes in Delestage, or the rack-and -return method of aerating fermenting wine to extract colour, and enhance fruit, above all to soften tannins".--Kerin O'Keefe.