The 2010 Sannio Piedirosso Cantone Janare shows good thickness and more evident extraction. This is a plush and rich expression of the Piedirosso grape that stands apart from its peers. Following a 20-day maceration period, the wine is fermented in stainless steel and undergoes malolactic fermentation in oak. Some 10% of the wine is made with the salasso (saignée) technique in order to get that color saturation right. In the mouth, it shows soft lines and ripe tannins.