The anticipated ’21 is a classic blend of fruit from Cannubi, San Lorenzo, Ru, and Rocche dellAnnunziata. Fermentation takes place in glass-lined concrete with native yeasts, using gentle pump-overs followed by a long submerged-cap maceration; in 2021 the cap was kept submerged for about 48 days. levage is in large Slavonian oak botti for roughly two and a half to three years, with bottling in 2024 and release in 2025.