A blend of 85% Morellino (the local name for Sangiovese), 7% Ciliegiolo and the remainder a mix of Syrah, Alicante and Colorino, the wine is fermented with indigenous yeasts in concrete and small wooden vats and aged in mostly large wood for 12 months. An intense ruby red, the bouquet is ripe and rich with red berry fruit and some spicy notes. The palate is round and smooth with good freshness, derived from the quality of tannins and acidity.