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. This is 100% Sangiovese made by one of our Chianti Classico producers, Villa del Cigliano, from estate fruit. Fermentation in stainless steel tanks with native yeast (and whole cluster with some carbonic maceration). Aging in enormous, old-school cement tanks.