The local Grenache, also known as Tocai Rosso, sourced from old and young vines planted over clay and limestone around hundred-fifty metres above sea level. Most of the fruit was de-stemmed and macerated on the skins for eight days, while a portion underwent carbonic maceration. After ten months in a mix of concrete and steel, the result is a refined and bright red wine with notes of dark cherry, rose, and spices. A playful wine to pair with the local symbolic dish, fresh pasta with courtyard ragù.