Rosso di Montepulciano
Canaiolo, Merlot, Sangiovese
primarily volcanic clay and slightly rocky
All grapes are harvested manually. They are fermented in big stainless steel vats at a controlled temperature and then left in stainless steel for an additional 5 months.
4 months in stainless steel vats, and 4 months in the bottle
Delaware, New Jersey, New York, and Pennsylvania