60% Nero Buono from Guyot-trained vines on volcanic soil, 40% Malvasia and Trebbiano, from Pergola-trained vines. The white and red grapes are fermented separately in fiberglass and then blended before bottling for a wine of great freshness and surprising acidity with a crunchy tannin structure that lengthens and complete the drink. There is everything you need: red fruit and minerality, body, acidity and balsamic hints.