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Smooth, concentrated red, packed with black fruit flavour thanks to some brilliantly creative (and expensive) winemaking. It’s the brainchild of Gaetane Carron, who knew that by drying the finest Negroamaro and Primitivo grapes, two Puglian varieties that ooze ripe fruit character, she’d concentrate those flavours even more. After two weeks’ drying time, the grapes are pressed, extracting a rich, flavour packed juice. Six months in oak adds toasty layers of vanilla and spice. Decant and serve with tender lamb shanks or rare rib of beef.
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