2018 Ronchi di Cialla Schioppettino Colli Orientali del Friuli Cialla, Friuli-Venezia Giulia, Italy Macatho Nero d’Avola can often be

Nero d’Avola can often be one-note even when it is perfectly delicious

with longer hang times and extremely high acidity

and Harrison Clarke in Ballard Canyon• Indigenous fermentation in open concrete tank• Elevage in neutral French oak• Unfined and unfiltered

aged for two winters in used 600-liter barrels which are kept topped-up

further aging on lattes for 30 months

2018 Ronchi di Cialla Schioppettino Colli Orientali del Friuli Cialla, Friuli-Venezia Giulia, Italy Macatho Nero d’Avola can often be100% Schioppettino Soil: Eocene Marl and Marleous sandstone Altitude: 150 200 m above sea level Age of Vines: 50 Years old Yield: 30 Hl Ha Farming practices: organic Yeast: indigenous Skin maceration: 4 5 weeks with pumpovers twice daily Malolactic fermentation: yes Fermentation vessel: stainless steel Aging: In French oak barriques for 14 18 months and bottle for 30 36 months