Bill traveled to Italy and worked in conjunction with grape growers there to produce this wine. The grapes are from a vineyard located in the rolling hills of Marche, Italy, and totally pampered by agronomist Dr. Marco Cavalieri. Swept and cooled by breezes off the Adriatic Sea, this area is renowned for its intensely flavored Montepulciano grapes. The intense nose on this vintage displays spice and earth with a trace of cooking chocolate. Purple violets, black licorice and clove lifesavers all come to mind. The brisk acidity and rounded tannins make it possible to cellar this wine for two or three years before popping the cork, but it’s very drinkable now, particularly when paired with a selection of Italian cured meats, Bolognese sauce over pasta or a hearty stew.