From an isolated plot of fifty year old bush vines handed down to him by his father. These are planted over red sand and terra rossa, just a kilometre from the sea. The wine spends twenty-four hours on the skins before a fermentation in steel and ten months of élevage in concrete vats. This is as old-school as they come, a compact, tightly wound and powerful wine, with a distinctively nutty, saline character.
