Born from a trip to Alsace, where Corrado was inspired by the idea of expressing terroir and season not through a single variety wine but by mixing different grapes from the same soil, the 'Metccio' also nods to the traditions of the Marche; until the mid-90s, mixing different grapes from a vineyard site was the norm, vinifying by single varietal only a very recent phenomena born from enology and marketing. A co-fermentation of white grapes and red grapes spontaneously fermented, Corrado knocked this one out of the park – a joyful, moreish melange marked by red berries, touches of tropical tones, and bright, mineral acidity. Only 2,000 bottles produced.