Grape: Sangiovese, Syrah, Merlot, Cabernet Sauvignon, Ancellotta
Region: Emilia-Romagna, Italy

Distributor's Notes:

"The wine fermented and macerated for eighteen days in stainless steel, then matured in a mix of barriques and 600-liter barrels for fifteen months. In the glass, the wine has a dark, super-saturated, cherry-red color that warms to garnet at the edge. Aromas of amarena cherries, sun-warmed black plums, caramelized shallots, and cuoio fiorentino (the fine Florentine leather always called to mind in the aromatics of fine Sangiovese) emerge when the wine is first poured, with suggestions of toasted bay laurel, rosemary, and creamy prosciutto as the nose evolves in the glass. On the palate, the wine is warm and Pinot Noir-like, with a tobacco-seasoned core of red and black fruit flavors that echoes the nose, refined by the very judicious spicy oak, which seems to give the wine an almost creamy texture. Limestone minerality and dusty walnut-skin tannins mark the long softly spicy finish."