Grapes
84% Shiraz, 8% Nero d’Avola, 5% Sangiovese, 3% Cabernet Franc
Farming
Organically farmed (non‑certified) estate vineyard on sedimentary soils rich in quartz, with red‑brown clay loam and shallow soils over sandstone and schist
Winemaking
Hand-harvested, native yeast fermentation. The Shiraz component is largely pressed after only a few hours of skin contact, then matured in 400-liter French oak barrels for five months before blending with tank-fermented varieties. Bottled unfiltered.
Tasting Notes
Pale ruby in color. Aromas of wild red raspberry, lavender, rhubarb, and balsamic. The palate is juicy and tart with lightly grippy tannins and a crushed velvet texture, delivering a complex yet highly drinkable profile.
Scores