La Felce’s In Origine cuvée is a blend of Sangiovese, Massaretta, Alicante, and Canaiolo, grown on a single-hectare parcel of sedimentary sandstone. The vines are cultivated as naturally as possible and the harvest (undertaken by hand) is destemmed, before a maceration on lees for 20 days. Wild yeasts instigate fermentation in stainless steel vats. Finally, the wine is matured in oak and chestnut casks for 6 months. In the glass, what we find is a powerful bouquet with earthy aromas and a frank attack. The wine is structured with firm tannins, offering richness, volume, and a hint of freshness. This is a cuvée to serve with characterful dishes centred around red meat or game, especially those cooked with mushrooms.