100% Cabernet Sauvignon from the volcanic soils of Mason Vicentino, a village located at 200m above the sea level. The wine fermented in steel with the skins for a couple of weeks, then it’s moved in old barriques where it rest for 8months. Just 3500 bottles produced. A deep red with charming aromatics, a rich and smooth palate with earthy notes typical of the wines from this area.