"Destemmed, crushed and fermented in 1800L ‘cocciopesto’ (or opus signinum – a Roman ‘concrete’ that was used in bathhouses, cisterns and aqueducts) amphorae, with about 150 days on skins before pressing and returning, with 15 months' total time. Compared to the Ovitelli, this often shows a little more forward fruit and textural flex. In a year like 2022, where tannins and savouriness are turned up, that brighter pop gives this an earlier appeal, though it is no less equipped with mouth-puckering grip and zippy acidity. Raspberry, pomegranate, redcurrant, rosehip, musk, anise, dried orange peel, the fruit impeccably framed on the nose, and bound by an intricate net of fine sandy tannin on the palate carrying incredibly long. It’s an exceptional release." - Marcus Ellis