The grapes are certainly higher in sugars than usual, yet retain nicely balanced acidity and tannins. They were destemmed and gently crushed, with fermentation carried out in stainless steel tanks. A small proportion underwent rotofermentation to soften the ‘sweet and sour’ notes often associated with Primitivo. Following primary fermentation, the wine underwent an extended 20-day maceration before being racked into 15% new French barriques, where malolactic fermentation took place, followed by seven months of ageing. This opaque ruby wine shows aromas of smoked meat, dried cherry, cracked pepper, and cassis. Medium to full-bodied on the palate, it delivers berry cobbler flavours with liqueur-like intensity, complemented by anise notes that emerge with air. The smoked and cassis notes carry through to a finish of dusty tannins, creating a wine of real intensity and concentration at an exceptional price point.