This is Aljoscha Goldschmidt's lo-fi entry-level red—a Toscana Rosso (IGT) made from a blend of Sangiovese (including fruit from the estate’s younger vines), Merlot and Cabernet Sauvignon, and named after the medieval fortified farmhouse on Corzano's property. Hand-harvested fruit was given a pre-fermentation cold soak for nine days before the wine fermented naturally in stainless steel. Each variety was vinified separately before blending.