The origins of Chiaretto are unclear, but some credit Antonio Gallo, a local from Brescia, who authored a book in the 1500's that described brief maceration on the skins by alzata di cappello (removing the mass of grape skins that has surfaced during fermentation). 'San Donino' captures precisely that nuance of rose petal with subtle cherry reflections Gallo had described, not to mention the silky texture, floral aromas, freshness and depth of flavour that distinguish fine Chiaretto. This is mostly Gropello with Barbera, Marzemino and Sangiovese that has had about twelve hours on skins.