90% Sangiovese/10% Ciliegiolo. Sourced from the same terroir as the whites: old, organically farmed vines on the volcanic soils of Mt Amiata. The varieties are hand-harvested, destemmed, gently pressed and co-fermented spontaneously with a 13-day maceration. The wine is aged in large steel tank for 11 months before being bottled unfiltered. Classified simply as a Vino Rosso, Pettirosso is named for the "red-breasted" finches inhabiting the vineyard and was first bottled in 2011, as the Padovani sisters' version of a vin de soif (the vintage is found as a lot number in tiny print on bottom right of label).