This is one of the most exciting new wines we have tasted in years, a wine that forces you to question everything you'd previously taken for granted, not just about Syrah but about wine per se! Made by Matias Michelini from vines in Gualtallary in the high Uco Valley, it is fermented in concrete eggs, left on the skins for two months and aged in the eggs for a further sixteen months. Almost black in colour with a delicate, fragrant, floral nose. Masses of ripe, wild black fruits on the palate and most notably, exciting acidity, making the wine almost raspingly fresh with a fine, chalky texture on the end. Like many of Matias's wines, the use of sulphour is kept to the bare minimum, in this case only a touch is used when bottling.
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