Today, working with abandoned Montonega and Sumoll vines, some of which are 100 years old, each vineyard is carefully tended to, adjusting to its individual needs.

This Tinto blend is made from biodynamically farmed Sumoll and Garnacha which was fermented in a mixture of amphorae and open-top fermenters and bottled without any sulphur additions. It's savoury and rustic, with a core of wild red berries, tea tree honey, worn leather, and earthy spice framed by chalky tannins.

A great side-step for lovers of Nebbiolo and Nerello Mascalese