Tai Rosso from old and young vines planted over clay and limestone around hundred-fifty metres above sea level. The grapes from the oldest plot spent ten days with the skins, while the others undergo a week of carbonic maceration before being pressed off to concrete vats for eight months. Lighter and brighter than previous years, it remains a versatile red, with notes of dark cherries, roses and bitter herbs fringed by soft tannins and minerals.