A blend of Barbera, Sangiovese, Ancellotta, Merlot and Lambrusco Grasparossa from old vines planted over limestone, over four hundred metres above sea level. The grapes were destemmed and fermented on the skins for ten days, before being pressed to cement vats until the following spring. Luminous in the glass, this wonderful vino da tavola piles on the charm with its gentle scents of red cherries, balsamic and bitter herbs.