100% Grechetto Rosso, Lacaldera spends 15 days on the skins, spontaneous fermentation with native yeasts in cement. 18 months elevage in steel and cement.
The volcanic terroir is first showcased in the nose with some smokey minerality hitting you right away along with citrus and bright red cherries. The palate is gentle and totally dry, and almost spritzy with fresh bright red fruit and petrichor.
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