47% Barbera and 43% Sangiovese Cochise County Arizona from Fort Bowie Vineyards at 3,900 Ft. elevation. 10% Montepulciano from SW New Mexico at 4,300 Ft. elevation. Barbera and Sangiovese were whole-cluster pressed. Fermented in stainless steel for 20 days at 55 F. Malolactic fermentation inhibited. No heat-stabilization and is filtered, but unfined. 14.0% Alcohol, 80 cases produced.