
Soaked peaches, pickles, elderflower, and loads of seawater. Lime. Bergamot. Some bread notes. Thyme. Super salty on the palate, quite fizzy (yes, it's sparkling) with sharp bubbles that aren't persistent - they disappear quickly. Not very long finish, almost no fruit. Super acidic in the finale. Cool and stylish wine, though not very friendly. Bitter as life itself.
Organic/biodynamic rosé Lambrusco from Emilia, re-fermented in bottle with its own must. 100% Lambrusco Salamino from 15-year-old Guyot-trained vines on sandy-loam soils. Hand-harvested, destemmed, gentle press, free-run juice only. Spontaneous fermentation with indigenous yeasts, 6 months in cement, then bottle refermentation. Unfined, unfiltered, minimal sulphur (~30mg/l). Proper farmhouse fizz - crown cap, sediment, and all. 12% ABV. About 10,000 bottles annually.