Nerocapitano is what the locals in Filippo’s village call Frappato. The fruit here comes from twenty year old vines planted over clay and sandstone. The grapes were fermented on the skins for three weeks, before being pressed off to concrete vats for six months. This draws you in with heady notes of black cherry and wildflowers, before a cascade of bitter herbs. Served chilled, this remains one of our favourite reds for the sunshine.