Il Rupestro, Liguria di Levante IGT, offered here by Il Monticello, comes from Groppolo, the hill overlooking Sarzana, about 100 metres above sea level. Here, the vineyard rests on grey and red clay soils, which alternate between compactness and drainage and give the wine that mineral touch typical of the region. In addition, the breeze rising from the Gulf of La Spezia meets the cool air of the Apuan Alps, ensuring a beneficial temperature range in the vineyards that protects the aromas and gives natural acidity. The cuvée varies slightly depending on the vintage. The vines are between 25 and 45 years old, grown according to organic criteria and pruned low to withstand the sea wind. Harvesting begins in mid-September. The grapes are gently destemmed and left to macerate for 5–7 days. This short contact time preserves the crispness of the fruit. Fermentation is initiated by indigenous yeasts, takes place in steel tanks and lasts 10–12 days. The wine is then left to rest for a few months in steel tanks and bottled between January and February to preserve its energy and primary aromas. Bright ruby colour with purple reflections, the nose reveals clear notes of raspberry, plum and mulberry, followed by hints of wisteria and violet. It is smooth on the palate, thanks to its silky tannins. Its marine freshness and savoury finish are remarkable and invite you to take another sip. Good to drink now, a few months in the bottle will add a hint of spice without losing its fragrance. Serve with Ligurian cold cuts and warm focaccia, light ragù or red pesto pasta dishes, grilled white meats or Ligurian-style rabbit. Also try it with a good blue fish stew: its freshness cuts through the fat and the tannins remain pleasant.