It took Giovanni Colombini in the 1960's years of research to produce the Brusco. A wine which was born from the extensive soaking of skinned Sangioves grapes. The aim was to regain Tuscan tradition for "May wines", which rested for 3 months with their pomace, and it was discovered that such long fermentation allowed for extraction of so many components of the grapes which normally would have been lost. Thanks to long fermentation Brusco has softness, great colour, complexity and tannins which are all obtained from the skins and not from the barrels. Its system of vinification, which was patented, gives a strong bodied wine with fruity and spicy aromas.