From a parcel of forty year old, north facing bush vines planted over calcareous soils, this is a mix of destemmed grapes and whole bunches of Parpato that were macerated for a week along with the skins of Catarratto, before being pressed off to vat until the following spring. Quintessentially Mediterranean, this is a gorgeous shade of ruby and scented with heady notes of red berries, citrus and brine.