Nessunolofa

Nessunolofa arises from an idea by Roberto and his friend and customer Nao Fukumura, exclusive dealer for the Japanese market. It is a blend of 50% Ciliegiolo and 50% Foglia Tonda, two ancient Tuscan varieties that have been forgotten for too long.
Harvest begins when the grapes have reached the correct size and ripeness. Ciliegiolo usually ripens at least 20 days before Foglia Tonda, so the vinification of the two is carried out separately in stainless steel vats for a minimum of 15 days.
Before fermentation has started but when the cap has formed in the vats, 10-15% of the mass is drained off.
After racking and several transfers, in December or January the wine is placed in French oak barrels to age for a minimum of 15 months.
The blending happens just a few weeks prior to bottling.
Here are the tasting notes.
Colour: intense, deep red.
Bouquet: cherry and forest fruit.
Flavour: intense, fruity and persistent.