A blend of Corvina, Rondinella, Croatina, and Molinara, the grapes are dried for three months in fruttaio (a grape-drying room) and then spontaneously fermented with indigenous yeasts in steel tanks for 25 days. It’s aged in Slavonian oak barrels for 30 months and then another 6 months in bottle. The result is a deep ruby red wine with elegant and complex aromas of dried fruit, jam, underbrush, walnut husk, and leather. On the palate the wine is balanced with a rich and delicate long-lasting finish. Open at least an hour before serving alongside braised meat, roasted duck, and aged cheese. Practicing organic.