The base of this wine is made up of a co-fermentation of Sangiovese and Barbera. We hand-sorted, destemmed and gravity-fed the grapes into stainless steel tanks to preserve the fresh fruit characteristics. In order to keep the floral aromatics and fresh fruit expression, we aged the wine for 10 months in a combination of large format and standard-sized barrels. This vintage is equal parts fruit, spice and earthiness, effortlessly balancing the qualities we love about our Bootjack Ranch Sangiovese.
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