Tai Rosso sourced from thirty years old vines planted over limestone and red clay. The wine spends twenty days of maceration on the skins, followed by a year in stainless steel, then ten months in oak and bottle for another year. The glass screams with deep notes of jam of berries, violets, dehydrated prunes, and a refreshing touch of eucalyptus. The gorgeous, full and elegant palate reveals an intriguing mix of warm spice and balsamic herbs, carrying by a restoring minerality and refined tannins.