Fracanton is our possibility to make Sagrantino like it was made 40 years ago.
Three generations ago Angelo Fongoli, my great grandfather made Sagrantino without modern help: he only used manual work, no pomps, no filtration, no sulfur added.
This is the same view we use today.
An aged wine without sulphur added, strong and elegant.
Late harvest from the oldest vineyard of the cellar for the best tannins and grape complexity.
Indigenous and natural yeasts for fermentation in terracotta amphoras and 3 months of contact aftter fermentation.
3 years of aging in Slavonian oak barrels.
A unique product to taste!