It is our Cru, obtained from a biotype of Montepulciano originally from Tocco da Casauria, grown as bush vines in a foothill area at the base of Mount Morrone.

After being destemmed and gently crushed, the grapes ferment without the addition of selected yeasts in 10‑hl stainless‑steel vats, with no temperature control.

After racking, the wine ages in wooden casks for about two years, without undergoing any type of stabilization; it is neither filtered nor fined. Bottling is carried out manually, by gravity.

Casauria shows a ruby‑red color with violet and bluish hues.

It expresses the noblest aromas of Montepulciano, recalling blackberry, cherry, and black cherry, then opening up to spicy notes.

On the palate, it stands out for its balanced extraction and for the presence of a lively acidic component, enhanced during ripening by the vineyard’s proximity to the surrounding mountains.

These traits make it particularly versatile in food pairings: certainly with structured meat dishes, but also with more delicate preparations that pair beautifully with this wine.