The modern recreation of the original wine made by Claudio Alcorso was done by first foot crush- ing and then fermenting with wild yeast. After extended time on lees the finished wine shows a lot of complexity and ranges from high to low tone fruit, floral and spice characters. Extended time on lees balances the higher concentration of phenolics. Ideal for extended bottle maturation. After ten years in the cellar, it’s still a complex, textural marvel with a length that promises an even longer life, should you choose to give it more time.