Cannara, in central Umbria, is the only place in the world where Vernaccia di Cannara DOC is made. Colle di Rocco produces it from vineyards partly over ninety years old, ungrafted, at 320 metres above sea level, with yields held to 40 quintals per hectare.

The wine is built around Cornetta, an almost-extinct native black grape of exceptional tannic depth, blended with small additions of Sagrantino, Merlot, and Sangiovese Grosso (5% each). Grapes are harvested by hand in mid-October and left to dry for two to three months on traditional wooden frames called "camorcanne", at a constant temperature of 15°C. Only 20% of the original grape weight becomes wine.

Fermentation takes place on the skins for 15 days at controlled temperature. The wine then ages eight months in stainless steel, followed by three months in bottle. It is neither pasteurised nor filtered: sediment at the bottom is not a flaw — it is proof of a fully natural process.

In the glass, the wine is a deep, dense violet-red. The nose opens on blackberry, blackcurrant, and violet, with a quiet spice note underneath. On the palate the structure is substantial: firm tannins woven with lively acidity and measured sweetness, a balance that leaves the mouth clean and the finish long, fruit-driven.

Alcohol: 15.5% vol.

Serving temperature: 10°C (chilled) or 18–20°C (room temperature).

Food pairings: By tradition, Vernaccia di Cannara is opened on Easter morning with Umbrian cheese bread (torta al formaggio) and cured meats. For centuries it was used as a communion wine during the Easter season. Its range is wide: dry pastries (especially roccetti alla vernaccia), aged cheeses, ice cream, panettone, and traditional Umbrian sweets such as rocciata and ciaramicola. Good with dark chocolate, and worth trying with burrata or buffalo mozzarella.