Ciliegiolo, Alicante (= canonau), Sangiovese, Mammolo, Malvasia Nera, Pugnitello.
Grapes are destemmed and fermented separately, by variety, in open top containers for 3-4 weeks.
Raised for 10 months in repurposed tonneaux (5hl, french oak). Aged 6 months in bottle before release.
No SO2 added during winemaking or bottling. Bottled unfined and unfiltered.