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From our estate, naturally farmed on the same duplex soils, with vine age of almost 20 years now. The fruit was processed as whole berries (no pumps used), a natural ferment that wasn't messed around with too much. It was left on skins for six months then matured in a François Frères 2800L foudre.
Surprisingly, Italian food seems to work with this: affettati misti; pizza; hard cheese; also had it with braised duck and hand-cut pasta with just a hint of orange zest, and that was terrific.