Casavecchia is a native red variety from Campania grown usually around the city of Caserta, dating back to Roman times; basically non-existent in thru the mid 1990s, it is now being made by about a dozen estates. The Verzillos' is a more approachable style to the tannic, full-bodied wines of the South (this can give Aglianico a run for its money, though as a variety Casavecchia, is blessed with short-chain tannins that taste smoother and more supple when properly ripe.) Native yeast ferment is followed by aging in a combination of large barrel, amphora, and stainless steel for 8 months. While always bold and best suited for a heartier meal, bright purple, plummy fruit and hints of fresh red berries on the nose balance out a smoke-tinged, meaty palate, pleasantly undercut with a citrusy, blood orange freshness.