Spring rainfall was below average which helped disease control and provided ideal conditions for the flowering period. Dry conditions though early summer helped us control vine vigour resulting in balanced canopies. From veraison through to harvest, the weather was ideal with minimal moisture and cool nights resulting in exceptional fruit flavor development and acid retention. Exceptionally dry conditions towards the end of vintage minimised disease pressure allowing for perfect ripening.
Vinified using traditional techniques and left on skins for around 2 weeks, the wine is then matured in one new French oak puncheon and in 3 and 4-year-old French puncheons. It is bottled without fining or filtration.
“Pale ruby-coloured, this is a light, lip-smacking example of an Italian variety that should be better known. Cherry, almond and a suggestion of aniseed on the nose have freshness, fruit and savoury interest. Soft tannins and quenching acidity make it easy to live with.” Ralph Kyte-Powell, The Real Review, May ’19