▸ Blackberry. Black pepper. Cinnamon.

▸ West-facing 20-year vines.

▸ Structured yet juicy.

Hand-picked Cabernet from limestone 'pietra berica' ferments for 14 days, then rests a year in Allier barriques to polish firm tannins. 2021 delivers blackberry fruit and black pepper lift—good company for a grilled lamb chop two plates, one candle.

Cabernet from Colli Berici is still a niche, and Cavazza farms just five hectares on pietra berica limestone rich in iron and fossils. Fermentation in steel followed by 12 months in medium-toast Allier barriques and a settling stint in concrete lets the site stay ahead of the wood. Expect blackberry depth, black pepper edge, saline tail.