La Prova Nero D’Avola 2016


One small batch, in an open fermenter of de-stemmed fruit, where after about 12 days I pressed half of the ferment to old oak for a vibrant and fruitful portion, and left the remainder on skins for another 8 months (drained it off in November) to create a textural, silky and ethereal component. The synergy when blended together makes for a delicious drink, with a simple rusticity and core of supple yet vibrant fruit.

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