Sangiovese, Umbria, Italy

A staggeringly complex, zero-zero, umami-brushed Umbrain delight! The Mattioli family behind Collecapretta have resided in the small village of Terzo la Pieve, once called Collecapretta, or hill of the goats, since the 1100’s! They have been cultivating the rough, iron, calcium and limestone-speckled hillsides of southern Umbria for generations, and now tend to eight hectares of farmland and vineyards flanked by the Apennine Mountains. FUN FACT! Only compost coming from their own animals is added to the vineyards, not a single other insertion or intervention! The sangiovese for their ‘Rosso Da Tavola’ was harvested slightly early to preserve acidity and saw a short, eight-day maceration before being pressed off the skins and into concrete to preserve a lip-smackingly fruity expressions. Black cherry juice, shaved liquorice root, whole pomegranate, brewing mushroom stock, thyme sprig, leccino olive, tomato skin & a cool, first of the morning hug. Pour alongside culatello di zimbello, caciocavallo, and feeling unshakably alive.