Rarely seen state-side, this riserva of sorts comes from a selection of the best grapes Filippo harvested across a mix of soil types and is mostly composed of Nerello Mascalese with a little Frappato and Nero d’Avola in the mix. Depending on the variety, the grapes spent between a week and two months on the skins, followed by two years in cement vats and a further year in bottle before release. Time has rendered a deep, savory, and complex wine with a wonderful sense of place and serious aging potential. There's plenty to wrap your head (and senses) around here:cherry pip, liquorice, dried herb, and a moody sort of blood orange amaro tang, and almond. The tannin is all pulverized stone, and delivers all sorts of bitter red and blue fruited flavor, intense concentration and some malty richness. Very charismatic. 2000 bottles produced