2019 Proprieta Sperino Uvaggio Coste della Sesia Rosso, Piedmont, Italy Anima Mundi The use of whole bunches

The use of whole bunches also helps to elevate the pH and soften out the wine even though we pick the grapes super early and with some serious acid

In 1853 Henry Reed Dixon came to Gisborne

This is wonderfully pure and refreshing but also substantial and full of character

head-pruned Tempranillo vines

2019 Proprieta Sperino Uvaggio Coste della Sesia Rosso, Piedmont, Italy Anima Mundi The use of whole bunchesVarietals: 80% Nebbiolo, 15% Vespolina, 5% Croatina. Vinification: The grapes are sorted while on the conveyor belt, then destemmed and gently pressed then fed by gravity into the fermentation tank. Fermentation with natural yeasts in open topped wooden fermenters. Skin maceration lasts 23 days, with regular punching down of the cap. The wine then remained 12 months sur lie. Ageing: The wine ages in barrique, barrel and oval, 15 hectolitre casks for