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Rare anywhere in the U.S., the Montepuciano grape is widely planted in central and southern Italy, yielding deeply-colored reds produced in a rustic, old world style.

"We have nine acres of Monty on the ranch, six in full production, on five different blocks and in three different soil types," says winemaker Kiley Evans. In the tank and barrel, that allows him to experiment with the different styles that emerge. And, Evans notes, those styles are distinctive.

The downside, he says, is that the vines can over-crop - but at least the grower can control that.

And the upside? "It loves the heat. And it does have fairly thick skin so it's more rot-resistant than other varieties. Montepulciano makes big full-bodied wines that I think will turn out to age pretty well."

The 2009 vintage saw a little Petit Verdot and Sangiovese blended into the Montepulciano. It spent 19 months in barrel and Raffaldini employed 20 percent new oak in the aging process.

Raffaldini produced 580 cases of the 2009 vintage. This wine won a Double Gold medal at this year's N.C. State Fair Wine Competition.

Ragu Bolognese

Ingredients

" 1 cup chopped ham

" 1 cup chopped onion

" 1 cup coarsely chopped carrots

" 1/2 cup chopped celery

" 4 tablespoons butter

" 2 tablespoons olive oil

" 1/4 pound lean ground beef

" 12 ounces lean ground pork

" 1/2 cup white wine

" 2 cups beef stock

" 2 tablespoons tomato paste

" 1/2 pound chicken liver

" 1 cup heavy whipping cream

" 1 pinch ground nutmeg

" salt and pepper to taste

Directions

1. Combine ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.

2. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.

3. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.