Da-Di is vinified in 12 terracotta vessels made in Tuscany – 6 were manufactured by Artenova in Impruneta, and 6 were manufactured by Laboratorio San Rocco in Torrita di Siena using clay from Mount Amiata. It is composed of one-third whole bunches and two-thirds whole berries. Fermentation takes place with indigenous yeast, followed by a daily manual punch down schedule.
Da-Di is blended after three months, then returned to the amphora for an additional two months’ ageing before bottling. The clay gives this 100% Sangiovese a vibrant and unvarnished taste of red fruit. Da-Di is bursting with the freshness and elegance typical of amphora-ageing. Medium body, sleek texture and mouth-watering red berries and cherries tantalise the senses, giving way to a soft spicy finish.