Food pairings

La Furba goes well with appetizers, substantial pasta and rice dishes, red meats, but also beetroot, cheeses, and grilled or root vegetables.

Vinification and maturation

It is vinified in a cocciopesto amphora containing 10hl, with 10% of whole bunches and the rest crushed and destemmed.

Following its alcoholic fermentation using indigenous yeasts, the wine macerates on the skins for 6 months inside the amphora.

It is removed from this container in mid-March and is then left to settle and clear naturally in a stainless-steel tank. Bottling takes place during the summer following the harvest.

The combination of whole bunches and an inert, porous container has given rise – in this original expression of Sangiovese – to an extraordinary purity.