60% Sangiovese/40% Montepulciano. From biodynamically farmed, certified-organic estate. Fermentation occurs with native yeasts in open-topped stainless steel tank with no temperature control and no sulfur; the maceration is relatively brief at about 10 days in order to moderate the tannins. The wine is aged in stainless steel for several months. It is bottled in the spring after harvest without fining or filtering. Rossofongoli is a zero-sulfur-added wine.