Aleatico spends a night on the skins before being fermented in concrete. It then rests on the lees for a further 6 months. Bright, fresh and a bit wild yet textural and contemplative. Equally good on its own as with a bunch of cured meats.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.