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 a week on the skins before fermentation in steel and ten months of élevage in concrete vats before bottling. Having rested in Nino’s cellars for almost a decade, this special late release has garnered layers of depth and oxidative complexity, with dried fruits and spice and a nutty, saline character.