The 'Sgarzon' is one of a pair of single-vineyard projects from Elisabetta that see aging in clay amphora as opposed to steel or wood. Sourced from the same sandy plateau of the Campo Rotaliano, the berries are destemmed, pressed and fermented in the large clay vessels before being left to age for 8 months. Vibrant and open-knit, there are chewy tannins met by tangy wild raspberry, cherry, star anise, and singed orange peel notes. It's lightly floral throughout, with a snappy finish.