Le Verzure Sileo Toscana Red Wine Red Wine Dry IGT Italy (3 x 0.75l)

• STORY: 20 km north of Montalcino, in a region where many of Italy's best wines come from, Antonella and Luigino Barban cultivate their very own understanding of viticulture

• VINIFICATION: The hand-picked grapes are fermented without temperature control in open terracotta amphorae using only the yeast from the grape skins. Once the malolactic fermentation is complete, the skins are left in the wine for about seven months and then removed. The wine is stored in the amphorae until the following autumn when it is finally bottled unfiltered. Bottle aging of at least 6 months.

• AROMA: Intense ruby ​​red with purple reflections. Fresh fruit aromas such as grapes, cherries and berries on the nose.

• RATING: Full-bodied, juicy fruit on the palate.

• SERVING RECOMMENDATIONS: Wonderful with cured meats and Italian first courses, but also with meat and fish with rich sauces or with cheese.

20 km north of Montalcino, in a region where many of Italy's best wines come from, Antonella and Luigino Barban cultivate their very own understanding of viticulture. Their vineyards extend directly to the borders of the Brunello DOCG and are also planted with Sangiovese Grosso due to a very similar terroir. They treat flora and fauna with the greatest possible respect and uncompromisingly follow the natural cycles - from the first emergence of buds to the harvest. In the cellar, the work is just as original and gentle. The hand-picked grapes - Sangiovese, Trebbiano and Malvasia - are fermented without temperature control in open terracotta amphorae using only the yeast from the grape skins. Once the malolactic fermentation is complete, the skins are left in the wine for about seven months and then removed. Depending on the type, the wine is stored in the amphorae for another 12 to 36 months until it is finally bottled unfiltered. This is how small natural wonders are created, which confidently assert their own identity.