The Timeo is a wine made from 100 % Canaiolo. The harvest was done by hand at the end of September. Destemming was followed by fermentation with autochthonous yeasts, then maceration between 35 and 40 days on the skins in 5-hl steel tanks without temperature control, without the use of sulphur and without pumping over during the fermentation period. The Timeo was aged for one year in steel tanks. The grapes come from Barberino Val D'Elsa from a vineyard planted in 1961, with soils of sand and clay at 320 metres above sea level.

Canaiolo Nero is an ancient Tuscan grape variety, mentioned as early as 1303. It played a much more important role than Sangiovese before the Chianti concept designed by Ricasoli in the 19th century. Today, Canaiolo is found almost exclusively as a blending partner.

Light transparent ruby red with garnet reflections 

The single-varietal Canaiolo smells charmingly of ripe black cherries, plums and blackberries with notes of undergrowth, warm forest floor and vineyard soil. There are also some black olives, crushed cherry pits and a sweet yeasty note which, together with the ripe fruit, is the real charm.

On the palate the Timeo Ripe and red-fruited. The difference to the Sangiovese of the house quickly becomes clear. The Canaiolo is much silkier, its acidity riper, the fruit somewhat sweeter. At the same time, however, it is extremely structured, the acidity is lively and the wine is wonderfully juicy. You can't help but wonder why you don't get pure Canaiolo in your glass more often.