60% Sangiovese/20% Sagrantino/20% Montepulciano. From biodynamically farmed, certified-organic, hand-harvested estate fruit. The riserva-level Montefalco Rosso comes from hand-selected bunches from mixed vineyard plantings going back about 65 years. Fermentation is spontaneous in open-topped wooden vats (tini) without temperature control or sulfur and with daily punchdowns. The wine is aged for a minimum of 3 years in old Slavonian oak botti. It is bottled without fining, filtering or the addition of sulfur. Serpullo is named for a beloved Fongoli vineyard veteran.