Alicante is an ancient grape variety, widespread in Spain and France and arrived in Maremma during the Spanish rule. It has been present in the vineyards of Poggio al Tufo since its acquisition by the Tommasi family in 1997. The production of this wine starts with red wine vinification, without using selected yeasts, but letting the fermentation start spontaneously thanks to the autochthonous strains that are naturally found on the grapes. Fermentation takes place in steel vats, with maceration on the skins lasting about two weeks. This is followed by an aging of over a year, about 15 months, in large barrels of Slavonian oak. The result is an intense ruby red wine, with a complex and fragrant bouquet of ripe and jammy wild berries. Then leather and balsamic herbs that recall the Mediterranean scrub. In the mouth it is warm, well structured, pleasantly harmonious. The finish is intense and persistent. A protagonist at the table, it gives its best when paired with meat dishes, even slightly spicy ones. Try it, for example, with oriental dishes.