A still version of the Cavriulein, made of Festasio or Lambruschino di Cavria, destemmed and fermented for four days on the skins without punching down or pumping over. After two and a half years resting in stainless steel, the wine is bottled with no addition of SO2, resulting in a lively red that displays deep notes of dark berries, savoury plums, and officinal herbs. The palate features well-integrated tannins with minerals, fine acidity and a hint of umami earthiness.