The 2010 Pugnitello da San Felice is the latest edition of what I think is one of Tuscany’s most interesting wines. Not many producers can boast a 100% expression of this little-known grape. Pugnitello is fermented on its skins, followed by 18 months in French oak. The results are earthy and spicy with veins of dark prune and plum followed by wet terracotta, grilled herb and tangy spice. This is an interesting wine from a food pairing point of view: I could imagine it served with game meat or stews.