Unfined, unfiltered, fermented with indigenous yeast, and aged for 8 months on the skins in amphorae. Pressed and then rested for two more months and bottled. There were no additives and no SO2 used. It doesn’t get much better than this.
Matt Dumayne (hamming it up below) and Alberto Antonini’s Pinot Noir creation is a thing of beauty.
Translucent and hazy ruby, this wine has aromas of raspberry, pomegranate and light green moss.
Dry with high acidity and light grip, it shows flavours of pomegranate and field berry juice with sword fern and a long finish.