Made from organic Sangiovese, layered with root fermentations, smoked peat, and wood infusions. Tangy rhubarb, red currants, and blackcurrant leaf add brightness, while Sichuan leaves, gentian, and oak provide depth and a touch of bitterness. Light yet structured, its profile leans toward Pinot Noir or Gamay, with a dry, earthy character and subtle spice.