Hours of Operation
Brusco Sangiovese Toscano
Montespertoli - Tuscany, Italy
An earthy, rustic Sangiovese that still shows warm cherry notes and a pleasant spice.
Winemaking: Hand harvested, certified organic grapes. The bunches are destemmed and pressed, and must is put in concrete tanks. The fermentation starts on the second day and last for 15 days. Aged 3 months in cement.
Project Fuso21: regional, terroir-driven, daily drinkers, from farmers we know here in Italy – from their vineyards to your table. These are like the wines you’ll find in a good trattoria when traveling in Italy, made from the native varieties that the locals drink. Keeping true to vini quotidiani, we choose deliciousness over complexity and polish. All are vinified in cement or steel, lightly or not filtered, and delicious. The project connects growers in small towns throughout Italy to folks just like us who don’t want industrial plonk for daily drinkers.
Brusco” is still used in the Tuscan dialect today defining a person or thing that is off the cuff and a bit rough but genuine through and through.