Destemmed, 20 days on skins, wild yeast fermentation , 19 months’ maturation in Spanish clay egg. First, a decant. Second, a big glass. Third, pour and swish and enjoy the dark rose aromatics, the orange peel, white pepper, rosehip, black cherry, marzipan and amaro bitters. An ode to the savoury side of nebbiolo, the bitey amaro side is delivered in pronounced tannins and bright acidity. Earthy, astringent and firm, there is a strong argument for leaving this wine in the cellar. Something to consider if you wish to see it as its absolute best. It’s got time up its sleeve.

94 Points – Jenni Port, Halliday Wine Companion.