"From prephylloxera vines. Vrucara is the name of the cru from which the grapes hail. The name has its origins in a vineyard of which the land has always been called “Vrucara.” It takes this name due to the presence of vruca, a Sicilian word for a bush that grows spontaneously around the vineyard. This herb has aromas of menthol mixed with those of incense oil. Transferred into the old, unique vines, we notice this aroma in the wine. Fermentation in cement containers with a long maceration of 25 days on the skins. The pressing is made in an old wood press. Spontaneous malolactic fermentation takes place in cement. 45 months in cement, 6 months in barrels, 6 months in the bottle. Ruby red color, intense and persistent on the nose with aromas of forest floor, notes of cherry in spirit and dried rose petal, with notes of vanilla, balsamic, eucalyptus, licorice and incense oil. Soft and velvety, with a prolonged aromatic persistence on the finish." --feudomontoni.it