Ciliegiolo from Tuscany, Italy; 2 weeks maceration, then vinified and aged in concrete tanks and amphorae; medium bodied, deep, dark, and dry with notes of medicinal blackberry, black cherry, cranberry, and plum, layers of earth, leather, and savory herbs, with medium acidity, dry firm tannins, and a chalky finish. Organic and Biodynamic, no added SO2