Made with organically-farmed fruit, the 2013 Roma Rosso is a lean-bodied red wine that would wash down beautifully with a hearty pasta dish such as bucatini all'Amatriciana with guanciale and pecorino cheese. The wine has the natural acidity and sharpness to cut through the heaviness of that celebrated Roman dish. This wine also showcases the new Roma appellation for wines made near the Italian capital. This red is thorny and prickly on the close with raw berry flavors and bitter almond. It drinks like a fun table wine served at a Roman tavern. The blend here is 50% Montepulciano, 35% Cesanese and 15% Sangiovese.