Forty-year-old vines from the Colle Florido vineyard sitted on a calcareous clay slope next to the cellar. The Montepulciano bunches are de-stemmed but not pressed, and the whole berries are placed in a large barrel to ferment for three weeks with their skins. After sixteen months, the wine is bottled with no addition, resulting in a splendid red with graceful scents of red blossoms, ripe citrus and wild berries. The sumptuous concentration of the palate is beautifully balanced by velvety tannins and a mineral backbone, making it a perfect match for seasonal fare.