Made with rare native grape Centesimino (organically farmed) and fermented in amphora, this has intense, alluring aromas that recall dark-skinned berry, violet, rose and dark baking spice. The bright juicy palate delivers ripe morello cherry, red currant, clove and graphite alongside tangy acidity and lithe tannins.
Italian Editor Kerin O’Keefe reviews all Italian wines for Wine Enthusiast. Previously she wrote regularly on Italian wine for Wine News, World of Fine Wine and Decanter. She is the author of Franco Biondi Santi: The Gentleman of Brunello (2005), Brunello di Montalcino: Understanding and Appreciating One of Italy's Greatest Wines (2012) and Barolo and Barbaresco: The King and Queen of Italian Wine (2014).Email: firstname.lastname@example.org.