The Briziarelli were originally clay burners and made bricks for generations. In the previous century, they also became interested in agriculture and gradually acquired land to plant olive trees and vines. From 2000, the current generation began to give even more weight to viticulture and winemaking, and a modern winery was built in the midst of the vines, meeting the highest standards. Only hand-picked grapes from our own farm are used. The proportion of Sangiovese: Sagrantino varies from year to year, usually around 60:20. Then there is some Merlot and Syrah. The strained juice remains in contact with the berry skins and seeds for a very long time, about 25 days during and after alcoholic fermentation, in order to achieve optimal extraction. However, this is separated by grape variety, as each has its own requirements. After fermentation, the individual batches are filled into barriques, where they remain for at least 12 months to mature after biological acid degradation. Assembly only takes place shortly before bottling. A further 4 months are stored in the bottle before the finished wine is released for sale. The bouquet is strong, intense, reminiscent of blackberries, blood oranges and some violet scent. It is Syrah that adds a subtle accent of black pepper. On the palate, lively acidity plays with velvety tannin and gives off a harmonious overall picture.