To make the Ziobaffa Rosso they harvest the perfectly ripe Sangiovese and Syrah grapes around the middle of September from their organic vineyard located very close to the Tuscan coast.

The harvest is made by hand and fermented in the Estate cellar dedicated to organic wines, where the wine is further refined. They give time to the Sangiovese in order to become softer and then balance the bright acidity blending it with a small portion of a juicy Syrah, so to obtain a very mild and elegant Tuscan classic rich of black cherry and blackberry Flavors that meet up with smooth tannins. The long, juicy aftertaste echoes fruit, spice, and earth notes. This is also a perfect clean summer red if served fresh.