An ode to Corsican wine, the blend is mostly Sangiovese, with Grenache, Sciacarello and Malbec. The fruit is sourced from Vivian and Basshill Vineyards, picked over various days and completely destemmed. Whole berry ferments with wild yeast, then aged in ceramic amphora and old oak for three months. The wine is spicy and mouth watering, with a chalky textural feeling imparted by the amphora. Black plum and sandalwood on the finish. No fining or filtration, small amount of SO2 at bottling.