I write a lot about natural wines, which leads to two frequent occurrences: 1. People rib and pigeon-hole from time to time. I take it with good grac...
Its history is exaggerated. It was used for a few decades to play one role that is no longer needed, yet still people grow it – though even its proponents don't think it has much virtue.
This needs at least five years to loosen up and let the fruit flavors free.
They were the youngest wine producers in Italy. At that time they had no idea what an extraordinary wine adventure they would live.
Enough acidity to pair well with food, but a full, balanced body that would work well on its own, too.