Dark berry fruits and red plums on the nose, intertwined with fresh cherries and savoury spices. The palate is intense and lively up front with juicy plum and cherry. Velvety integrated tannins and balanced acidity provide freshness and a delightful length.

The fruit was hand-picked and destemmed into small open-top fermenters for a brief pre-fermentation maceration. Indigenous yeasts allow the fermentation to begin. 40% whole bunches with careful handling, with a maximum of two light plunges to favour a silky and light texture. The wines spend between 24 and 32 days on skins prior to pressing to 225L oak barrels for maturation.

Delicious with herb scented roast lamb or Spaghetti alla Puttanesca.