Description

Grecanico from Sicily, fermented in clay amphora and left on its skins for eight months, which gives this wine its deep amber colour. The nose is savoury and layered, with herbal notes and gentle spice leading into bitter orange peel and a hint of dried apricot. Time in clay brings a quiet complexity without any obvious oak or winemaking gloss, so the fruit stays honest and the character comes from the grape and the skins.

On the palate it is supple and rounded, yet grippy at the same time, with fine, drying tannins from the long maceration that give it real structure. Spice and fresh herbs run through the middle, finishing long with lemon oil and a savoury note of fennel. It is a wine that rewards a little time in the glass, and it works best lightly chilled rather than cold. Try it with grilled fish, roast chicken, aubergine dishes or mature hard cheeses.