Historically “field blends” provided the winemaker with an ability to showcase multiple grape varietals thus limiting the risks associated with being tied to a single varietal. This cuvee of “rosso frico” from the Tuscan hills of Chianti is a nod to this celebrated tradition. The grapes were harvested and cold soaked for two days prior to fermentation, intensifying the flavor and structure. Fermentation lasted approximately two weeks before being pressed to stainless steel & concrete tanks. A portion of the cuvée remained in tanks while a third of the blend was racked to French oak. The wine was gently fined and filtered prior to bottling.