100% Montepulciano, hand-picked in mid-October. Submerged-cap with frequent pump-overs daily for ten to fifteen days at 77 to 86⁰F. Aged for sixteen months in new French oak and an additional six months in bottle before being released.
This wine is meaty, bloody, and dark in color. This tannic, complex wine has rich fruit characteristics of black cherry and plum compote with hints of licorice and fennel, and a lingering finish. 6000 bottles produced.