45% Sangiovese, 40% Zinfandel, and 15% Barbera.
Aged in 100% New Oak, 50% American & 50% French
All three varieties were cofermented for a tighter integration of varietal characteristics in the final wine. We used 10% whole cluster fermentation to add structure, and we bled off 10% of the juice for Rosé.
White pepper spice, vanilla, strawberry and raspberry aromas abound. Medium bodied and well structured on the palate, spicy, with flavors of red fruit, clove and tobacco on the finish.
This wine will pair well with tomato dishes that are often hard to pair with wine, such as a puttanesca or bolognese sauce. Rustic pizza with charcuterie. Grilled meats.
129 cases produced