100% Cabernet Sauvignon. From a one-hectare parcel of 25-year-old vines in the original Montesecondo estate vineyard, which is a lower-altitude, warmer, gently sloped site with heavier clay-limestone soils in the town of Cerbaia. The bunches are harvested by hand and destemmed with the berries left whole. Fermentation is spontaneous with indigenous yeasts and without sulfur in concrete tanks. Maceration is only 4-6 days and no extractive techniques like punchdowns are employed. The wine is bottled without fining or filtration and with a small amount of sulfur. “Rospo” is Italian for the “toad” which graces all Montesecondo labels.