One thousand bottles per year produced from our best vineyard called "La Rosa" where the selected Sangiovese grapes are harvested by hand in small crates, a part of which is slightly dried. The grapes then undergo a prolonged maceration in 750 litre barrels with daily manual punching down. The wine is then aged in French oak for over a year, after which it is aged for 12 further months in a TERRACOTTA AMPHORA, where the typical features of the grape variety emerge and the softness of the tannins is enhanced.

Production MethodOrganic
Definition Dry red with long aging
VineyardLa Rosa
TrainingSpurred Cordon
Soil Pliocene Sands, Clay
Grapes BlendSangiovese 100%
WinemakingIndigenous starter culture (pied de cuve), prolonged maceration in 750lt barrels with manual plunging. 10% of dried grapes
Ageing12 months in 750lt fermentino (oak) and 12 months in Terracotta amphora
Further maturing6 months in bottle (minimum)
Production1000 bottles

Tasting Notes

Robust ruby red wine with garnet highlights. The wine has an elegant mineral bouquet; intense and enveloping with plum, ripe cherry and tobacco aromas. The aftertaste emphasises the character of dark berries. At the end, slight balsamic and vanilla notes arise. The elegance of this wine envelops the palate with a strong beginning, which is also long lasting and warm. The velvety tannins provide an endlessly persistent finale! Ideal for pairing with aromatic stews. Serve at 18/20°C It is recommended that the bottle be opened two hours in advance.


Medoro is an ideal wine to combine with the table with stewed meat with aromatic herbs.