Fruit forward, balanced wine with a sweetish (very dry, but not brut, to use champaign terminology) grape flavor. There's a natural yeast aroma which is very appealing. (I'm wondering whether it could be used to cultivate yeast for panettone.)
Medium bodied, not very dry, and earthy, this wine goes very well with equally moderate (not too heavy or spicy, and not too light) Italian fare. As I have found with many Pulianesca wines made with some percentage of Negro Maro grapes, it gets better and better as it sits. I'm keeping an opened bottle in the fridge for deglazing because it makes lovely sauces.
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