After a difficult harvest that saw Corrado lose eighty percent of his grapes, he picked what he could and harvested with neighbours who farm organically in the region and the result is this charming wine. Mostly Sangiovese, with a touch of Montepulciano from vines young and old, the wine fermented on the skins with a around a third of whole bunches for a week, before being pressed to vats to rest until the following spring. The result is a lively, easygoing vino da tavola that really punches above its weight, offering classic notes of red cherry, herbs and spice.