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A Connecticut native that got fed up with the formalized wine world and retreated to Lazio, Italy to make rustic, old school wines without chemicals, as in no sulfur added at any point. A blend of Grechetto, Montepulciano, Cilegiolo and Canaiolo fermented whole berry, semi-carbonically with light pump overs. Expressive as all get-out. Dry, fruity, bright and absolutely excitingly alive.