15% of the fruit was placed at the bottom of the fermenting tubs, progressively crushed. Each block was pressed separately, and clonally, then settled and matured on full lees in one-third new barriques for 10 months. A darker note of berry here – blueberry and black cherry. It’s fully fragrant, with the stems adding their woody spice and seasoning. What happens on the palate is unique, the structure of the wine taking your senses deeper into the flavour well, where a gastronomic heart of subtle amaro-like bitters dwells. Learned palates will want to sit on this and watch it unfold for hours, if not years.