Pale copper in colour, with an enticing nose of Campari, orange peel, clovey spice, apricot and a touch of strawberry. Clean and fresh with fruit and savoury interest. Hints of pear, stone fruit, just-ripe strawberry on the palate – and it builds, with gingery spice coming in through the back with that nice amaro bitterness. Fermented on skins and bunches for two weeks. Pressed to old hogsheads with no fining or filtration.