The Marzemino grapes of Babyrousa Rosso are mashed by hand in open tonneaux of 600 liters. Fermentation takes place spontaneously, i.e. without the addition of selected yeasts and without enzymes. No temperature control during fermentation. Neither the must nor the wine is sulfurized. In other words, this wine is bottled without added sulfur, without any filtration or other interventions. On the nose, this deep dark “baby” is very much influenced by the spice of Marzemino. Lots of pepper and allspice, some cardamom and a touch of the Orient. Behind it, rich sour cherries, elderberries and dark berries with a fine, smoky note from the volcanic soils.