From an isolated plot of fifty year old bush vines handed down to Nino by his father. These are planted over red sand and terra rossa, just a kilometre from the sea. The wine spends ten days on the skins before fermentation in steel and ten months of élevage in concrete vats before bottling. Having rested in Nino’s cellars for over a decade, this special late release has garnered layers of depth and oxidative complexity, with dried fruits and spice and a deeply nutty, saline character.