Silky dry tannins round out the finish of thewine. In a way, this cool climate Sangiovese possesses the best of both worlds: New World fruit intensity, but with adistinctively Italian finish.
La Coppa is Italian for "the cup”. The vines have been dry-farmed since 2001. Before the wine transfers into barrel, theferments go through Delestage, draining the juice off of the skins, seed, and pulp. Aged 10 months in neutral French 500 literpuncheons and is quickly bottled to capture the fresh and lively nature of the grape.