This wine is constructed of predominately Corvina and Corvinone with Rondinella; however, 100% of the wine is made using the apppassimento method. The bunches are sorted into small bespoke trays and dried for 4 to 8 weeks. These components are fermented together in stainless steel then transferred into barrel for 36 months or so. Only 10% now sees small barrel (500ltr) with the rest in 3000ltr, all Slovenian oak.
Black cherry, woodland herbs, crushed rocks, mocha, and hints of ground ginger draw you in as the wine opens in the glass. You’ll experience textural fruits and spices, but the most impressive is the vibrant acids and saline-mineral tones that create seductive contrast in a wine that tastes both juicy and fresh.