Grapes - Marzemino
Region - Emilia Romagna, Italy
Winemaking - De-stemming, spontaneous fermentation with indigenous yeasts in steel vats, maceration on the skins for 8 days and malolactic fermentation. No filtrations and with no added sulphites. Aged 12 months on lees.
What it tastes Like - An intense, ruby red, wine, with aromas of rich black fruits (cherry/plum), and wild spices. On the palate it is smooth, and juicy, with a well balanced acidity.