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.