80% Sangiovese/20% Ciliegiolo. Pettirosso is named for the "red-breasted" finches inhabiting the vineyard and was first bottled in 2011, as the Padovani sisters' version of a vin de soif. The fruit comes mainly from a rented vineyard of old vines and varieties in the wooded, hilly Monte Amiata zone of Tuscany, west of Montalcino (one of the main sources of white Biancospino fruit too). The vines are organically farmed and harvested by hand. The Sangiovese is destemmed, crushed and fermented in tank with native yeasts; the Ciliegiolo is whole-cluster-pressed and carbonically fermented. The wine is blended and aged in botti for 7-8 months before being bottled unfiltered. Pettirosso is classified simply as Vino Rosso (the vintage is found as a lot number in tiny print on bottom right of label).
The little Pettirosso Sangiovese is a natural wine made in tiny quantity and is a young fresh, wild Sangiovese for easy drinking any time. Fresh red fruits, sour cherry, earthy, alive, zingy acidity, delicious red wine.