Montepulciano, Abruzzo, Italy

Like Winemakers Davide Gentile and Marco Giuliani’s have been making these wacked-out love bombs under the label ‘Lammidia’ (or evil eye, in Abruzzese) since 2010. A small-scale operation working with biodynamic practices, out of a converted farmhouse ~ can you say JeALOuS? Borrowing the technique typical of Beaujolais, aka carbonic maceration, this central Italian grape varietal is alight with more peppy acidity & lighthearted fruit notes, rather than the deeper, darker expressions it is also known for. The grapes undergo carbonic maceration (fermentation begins within the grapes) in whole bunches for two weeks, as each grape becomes their own miniature supernova. Later they’re destemmed and crushed, spending 12-24 hours on the skins, and finally pressed before being transferred into amphora. Purple raw silk in colour and texture, with bilberry, spare jerrycan, forest run, raw sugar-coated black cherries, limeade & trampled lily of the valley. Pour alongside seared beef hearts & defying expectations.