50% Canaiolo, 50% Buonamico, spontaneously fermented with native yeasts, raised mostly in stainless steel with a half a year or so in older barrels to round it out a touch. Dark ruby red and super fragrant, with bursts of ripe black and red cherries, raspberry coulis, violets and red flowers met by aromatic Mediterranean herbs (rosemary, sage) and a very mineral streak. Fresh, well-balanced, and undeniable savory on the palate, with notes of dark plum, blueberry, fig, beetroot, smokey, saline soils, and cacao. Soft and mineral-driven, medium-bodied but with lightly grippy tannins and a lingering finish, sun-drenched but surprisingly light on its feet. Refreshing with a light chill, and redolent of the dramatic and joyful landscape from whence it came, a quintessential seaside wine.