Purneia is a naturally fermented wine made from Sangiovese.<\/p>\n
Purneia, produced starting with the 2011 vintage, is made from only Sangiovese grapes and is strongly characterized by the method of fermentation through the multiplication of indigenous yeasts. Another key factor in Purneia’s identity is the long post-fermentation maceration on the skins throughout the fall and, in the winter, its resting on the wine-scented lees, which are stirred once or twice and re-suspended.<\/p>\n
Before the following summer Purneia is passed in small “unloaded” (also called neutral) wooden barrels, i.e., which have already yielded the bulk of the aromas and substances from the wood and from roasting, purchased second-hand from neighborhood producers, freshly racked. The wine spends between six months and a year (aging) in these containers, and then is bottled for aging.<\/p>\n
The long maceration allows this wine to protect itself extraordinarily well from oxidation and other bacterial attack, while being virtually sulfur-free.<\/p>\n
The taste-olfactory profile of Purneia is rich in essences, traceable to a wide range of red berries, with rich spicy and balsamic notes.<\/p>\n
The name<\/strong> Purneia (IGT Rosso di Toscana) comes from an inscription in Etruscan characters on an artifact found at Palazzo di Piero<\/a>, and is a proper name for a woman.<\/p>\n board-purneia-it<\/a><\/p>\nVintages<\/h6>\n
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Data Sheet<\/h6>\n
Laboratory analysis: purneia-2015-CERTIFICATE STANDARD_20180206_123357-1<\/a><\/h6>\n