Comprising just about 5 hectares of vineyards in the Castelli Romani region of Rome, I Ca Ro is a small collective of four men looking to make unpretentious, indigenous, and popular wines. Their wines are all hand harvested, spontaneously fermented, and vinified without any temperature control. Basically letting grapes and the juice from them evolve on their own with the absolute minimum amount of sulfur necessary. This organic red blend of 60% Nero Buono and 40% Trebbiano and Malvasia di Candia rooted in volcanic soils is fermented separately with about 1 day of skin contact on each before being blended prior to bottling. The result is a medium-light bodied inky red with aromas of red berries, barnyard, and dark flowers that lead into flavors of strawberry, cranberry, raspberry, wet earth, cola, and pine with vibrant acidity, crunchy tannins, and a pleasant herbal finish. Pairs deliciously with herb crusted prime rib or Margherita pizza.