Produced exclusively from the Perricone grape, also known in local dialect as “njuro cane” (the black dog); vineyards are farmed organically and grapes are harvested manually, with harvest occurring usually in October; fermentation occurs over two to three weeks with indigenous yeasts and minimal or no use of sulfur and without temperature control; the wine is neither fined nor filtered before bottling. Real open flavors with big, brambly dark scents; sour cherries, raspberry, sage, fennel, smoke, fire pit and weird floral aromas not normally seen in red wines of this nature. Rustic, wild and salacious.