A field-blend of mostly Nerello Mascalese (85%) with other local varietals from Frank Cornelissen’s many vineyards, including: Nerello Capuccio, Allicante Boushet, Minnella and Uva Francesa.
The grapes were destemmed with light crushing and fermentation starting with a “pied-de-cuve” (the winemaking equivalent of a sourdough starter). Exclusively inoculated with indigenous yeasts and rested with skin contact for about 30 days and aged in neutral epoxy tanks. No fining, light filtration, this vintage has had a tiny addition of sulfur.
