What do you believe makes this style of wine so enticing?
This is quite a funky wine with a very minimal winemaking approach. I’m really keen to work with Italian varietals – most are well suited to our climate and create interesting, foodfriendly wines, which I think is the case here. The wild ferment, old oak and extended lees contact has created a rich and complex style that would pair well with ‘vignole’ (a spring vegetable stew), the traditional Veneto match for this Northern Italian varietal.