80% Aglianico, 20% Piedirosso (with a small dash of a rare red variety called Camaiola in certain vintages). Partially destemmed, partially whole cluster fermentation, then aged in anfora with no temperature control, no filtering or fining, and minimal sulfur additions (if necessary). Deep purple, fresh and complex, 'Guizzo' is full of plummy, blue fruit, with strawberry leaves and whiffs of mint, fertile earth and sunbaked clay. Super subtle tannins (particularly for Aglianico!) make for a lively, juicy rendition of the South. Intense and jumpy, like an adult bouncy house filled with blackberry pies.