Partially barrel-aged in French oak for six months, this result really does strike a delicious balance between regional styles: the rich, sun-baked reds you get in Italy’s sunny south, and Tuscany’s more subtle, elegant wines. Full of expressive cassis and violet aromas and flavors, with a smooth texture and ripe, round mouthfeel, it’s the perfect accompaniment to savory pastas, roasted red meats and full-flavored cheeses.