A blend of young Merlot and Carmenére from the plots surrounding the cellar and fifty-year-old Syrah from Vigna del Roccolo. After the spontaneous fermentation on the skins for two weeks, the wine is pressed into a concrete vat for ten months. Purplish red in the glass, this is all fresh cherries, blackcurrant jam and Mediterranean spices - a wine with an undoubted sense of place, perfect for a rustic dish like the local bigoli con ragù d'anatra.