This cuvée comes from 45-year-old Bonamico and Canaiolo vines planted in crushed sandstone soil. The manual harvest is destemmed before a 5-day maceration in contact with the skins. Spontaneous fermentation takes place in used oak and chestnut barrels, followed by a 9-month maturation on lees in the same containers. This wine isn’t fined or filtered, and the total sulphur amounts to 25mg/L. In the glass, this cuvée offers aromas of ripe black and red fruits, as well as a certain minerality. This carries through to the palate, along with an unctuous texture and a remarkable freshness that balance out its warmer side. It lingers impressively.