'il Rosso' is 92% Gaglioppo (from the hillside vineyards of Sant'Anastasia and Muzzunetto, at 100m asl) and 8% Magliocco (from the seaside vineyard Fego, at 0m).  Both sites have typical clay-limestone marls. Harvest is in late September.  The grapes are co-fermented spontaneously, with a brief maceration of 36 hours.  The addition of a little Magliocco has historic precedent in the area, as it softens Gaglioppo's notorious tannins and stabilizes its feeble color a bit.  Aging is in stainless steel for 24 months and more time in bottle.  The wine is crunchy and bright, not lacking structure despite the brief extraction.  It finds itself in the nexus of Chianti Classico 'annata,' fresh-style Langhe Nebbiolo, and sandy-soil Grenache.