Nerello Mascalese, Nerello Cappuccia, Alicante, Sicily, Italy

Your backcountry traipsing bestie who loves cooking every meal over a fire and always has that one thing you forgot at home when you go camping. Comprised mainly of organic, and explosively berried, Nerello Mascalese harvested from 80-110 year old bush vines, along with small and supportive amounts of co-planted Nerello Cappuccia and Alicante (aka Grenache). Everything was destemmed by hand into Georgian qvevri and macerated on the skins for an average of two months. From a soil mixture of sand & deep brown basalt to chunky stone, the wine is flavoured with an underlying minerality typical of the volcanic soils of Mt Etna. Expressive florality, wet leather, fresh sour plums, seared hen of the woods mushroom, obsidian hunk, bush berries & fall dried flowers – extremely textural (like ash was dissolved directly into the wine) and could be held onto for some time to come. Open when the sky is falling and pigs are flying.