A complex nose of morello cherry, blackberry and cardamom with a touch of fresh leather and liquorice.

A classic lick of Barbera acidity brings energy to the juicy fruit framework. Fine, grainy tannins build throughout the palate and lend a seriousness to the bright profile.

Fruit was hand sorted and destemmed. Whole berries went into an open fermenter with about 10% wholebunches on top. A long, slow ferment coupled with gentle extraction built structure to frame Barbera’s generous fruit profile before basket pressing to seasoned 500L puncheons to rest throughout the winter. In spring the wine was racked and blended in a concrete vat before bottling in late November.