100% Sagrantino. From Fongoli's oldest vines, which are certified-biodynamic and were planted in 1975 by Angelo Fongoli's grandfather on the estate's heavy clay-limestone soils on a southwest-facing slope. Carefully selected bunches are naturally dried on wooden pallets for two months. They are gently pressed and fermented with native yeasts and no sulfur. Maceration lasts 15-20 days and fermentation much longer. The wine is aged in old Slavonian oak for at least 5 years and bottled without filtration or sulfur. It typically finishes at 40-50 grams/liter of residual sugar. Since the DOCG mandates 90 grams RS, Fongoli opts for the IGT (which doesn't permit "Sagrantino" on the label). "Decius" is Latin for Decio, the name of Angelo Fongoli's father, grandfather and son.