The name comes from the union of the words “caro amore”, meaning “dear love”. This is the feeling that should be the mover of all things.

Personally I feel a very deep love for the land and for nature, that nature that the Romantic poets called “the visible spirit of the Creator”. The grapes come from a vineyard facing northeast that is over twenty years old, with a surface area of 0.7 hectares. The soil is a limestone clay, and is very stony and rather “poor”. This means that production is always very low, at about two tonnes, and the grapes have an excellent concentration and a rich olfactory spectrum.
The grapes are picked by hand, and the bunches are carefully placed in small crates for transport to the winery, without the addition of dry ice or sulphur dioxide. Fermentation takes place in traditional concrete vats of 10 hectolitres, with very thick walls that make temperature control unnecessary. After fermentation, the lees are stirred by hand, and racking operations are performed manually. The wine matures for six months in concrete vats and for four months in the bottle.

Description: Intense straw yellow in colour. Fruity aromas prevail distinctly to the nose, and in particular the smell of ripe wild pears and chalky mineral notes. In the mouth it shows a broadness and structure that gives it gustatory and olfactory persistence.

Pairings: Gnocchi potato dumplings with fish sauces, scallops in pea or asparagus sauces, but also with baked fish and crustacean risottos. I suggest serving at 11°C in a large glass.

I suggest decanting all the wines 15 minutes before drinking. Any presence of tartrates at the bottom of the bottle is an indication of the natural winemaking process. These deposits have absolutely no effect on the taste and bouquet expressed by the wine.