Founded by Englishman John Dunkley, and today run by the Frank family, the estate is committed to a natural approach. Certified organic and following biodynamic processes, the land is gently nurtured with plants, flowers and grasses encouraged to flourish. This is all to promote vineyard diversity and the health of the land.
With low sulphur additions, natural yeasts and long fermentation, the wines are gently coaxed into the world. Adhering strictly to the belief in Sangiovese as the only variety that should be used, these incredible wines are honest examples of that over used phrase ‘a true sense of place’.

The selection of grapes for this wine comes from a single vineyard near Gaoiole in Chianti which are considered to produce their best fruit, from an ICEA organically certified vineyard on limestone and clay soils with double guyot pruning.
Harvested by hand, and sorted on a vibrating sorting table, destemmed, maceration in Nomblot concrete tank (55hl), indigenous yeast, crushing down & pumping over. Aged for a minimum of 30 months in old and new tonneaux.

Garnet red robe. An ample and very fine wine with notes of black fruits (blackberry and blackcurrant). Subtle spices greatly supported by velvety and rounded tannins. Long finish on flowers (peony and violet), cocoa and tobacco.