100% Sagrantino. From biodynamically farmed, certified-organic, hand-harvested estate fruit. Hand-seleted bunches are naturally dried on wood pallets for about 2 months. They are gently pressed and fermented with native yeasts and no sulfur. Maceration lasts 15-20 days. The wine is aged in Slavonian oak cask for 4-5 years. It typically finishes with 40-50 grams/liter of residual sugar. the DOCG mandates 90 grams RS, so Fongoli has opted for the IGT for its passito (and the IGT doesn't permit the use of "Sagrantino" on the label). The wine's name is Latin for Decio, which is Angelo Fongoli's father's and grandfather's and son's name.