“Here is another amphorae-fermented expression of organic Sangiovese from Avignonesi. The 2018 Sangiovese Da.Di is named after the Chinese words for “earth” and “soil,” although to my Anglo Saxon ears I wonder if the wine’s name is meant to evoke the word “Daddy” as some sort of symbolic celestial partner to the drawing of Mother Earth depicted on the front label. This is a pure and naked expression of the Tuscan grape with cherry, dried raspberry, terracotta and bitter almond. The Da.Di reveals compelling richness of fruit and a natural, mid-weight texture followed by dusty tannins.”-91WA, 2020-2024
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.