Thanks to the generosity of the 2021 vintage, Davide was able to produce this Tai Rosso from a tiny plot planted in 1964 on clay-limestone just next to the cellar. The juice ferments with the skins for about twenty days and rests for ten months in stainless steel. It has a beautifully perfumed nose with ripe blackcurrants, dark cherries and violets. The palate shows elegant texture and richness, with velvety tannins and a long, liquorice essence finish. 540 bottles produced.