Sangiovese from Marino’s Brunello vineyards planted over limestone, sand and volcanic rock. Like everyone else that makes Brunello, Marino used to leave the grapes from his final green harvest in the vineyard for the birds, but that’s not his style. Instead these grapes were picked in the middle of August, a few weeks before the harvest, when only a small amount were fully ripe. They were given a gentle press and the wine was left to rest in vats until spring, when it was bottled with no additions. A vivid pink, this barely reaches ten degrees of alcohol and offers supreme refreshment via sour cherries and a big lick of acid.