Primitivo from Cristiano’s oldest vines, which are around fifty years old. Here the grapes were destemmed and macerated for three weeks, before being pressed to large porcelain amphorae for a year of rest. Heady with blackcurrant, earth, herbs and brine, a trio of tannin, flesh and acid brings no shortage of refreshment, making this the perfect foil to whatever cuts are coming off the grill.