"I Due Nativi" 80% Sangiovese and 20% Ciliegiolo 0,75 l

We are in Tuscany, in the hills of Gambassi Terme, where the estate Fattoria Le Caprine is passionately devoted to producing goat's cheeses and wines that are a pure expression of their land: this is where I Due Nativi is born

I Due Nativi

The Farm is truly one of a kind, a real example of a hard-working and passionate family, where everyone works together for the farm's prosperity. But what strikes you most is that, despite the very early morning wake-ups and the hard work of the whole day, without breaks, day after day, every member welcomes you with a smile and they all share the same purpose and goal: the well-being of their animals and the production of wines made according to nature. We are at an altitude of 100 metres above sea level, with a south-west exposure on clay soils. We produce it with particular care. The harvest is done by hand, selecting the bunches directly in the field. The harvested grapes are placed in small crates to prevent them from being crushed. Every step is carefully monitored to achieve maximum expression and the best quality. Before fermentation, 12-hour maceration at 4°. Fermentation in concrete vats and ageing sur lies with weekly bâtonnage until bottling

Technical sheet: I Due Nativi

GRAPES: 80% Sangiovese and 20% Ciliegiolo VINEYARD: Tenuta Fattoria Le Caprine VINES: vineyard planted in 1970 - altitude 100 metres above sea level. SOIL: silty clay with a south-west exposure. Alcohol: 13,5° VINIFICATION AND AGEING Hand harvest in the first ten days of September. The best bunches are selected directly in the vineyard. Transported in 17 kg crates to avoid breaking the berries. It ferments spontaneously, allowing each vintage to express its own identity. The Sangiovese is aged in large oak barrels, while the Ciliegiolo matures in traditional terracotta amphorae before being blended. The wine combines lively red fruit notes, floral elegance and refined tannins, with extraordinary freshness and balance.

• Hand-harvested grapes
• Fermentation: Indigenous yeasts
• Ageing: Large oak barrels and terracotta amphorae
• Serving temperature: 16–18 °C

A versatile Tuscan red, perfect with pasta, roast meats and aged cheeses.