A charming vino rosato made of Molinara, an ancient red Valpolicella variety that yields pale berries with delicate aromatics. Destemmed grapes and some whole clusters were fermented in stainless steel. After three weeks, the wine was pressed and transferred to a clay amphora, where it rested for seven months. A radiant blood orange in the glass, with lifted notes of wild strawberry and ripe citrus, a juicy, vibrant palate, and soft minerals.