In a nutshell:
A lively, minerally, fresh and juicy Sicilian Nero d'Avola
Forget big, dark, rich southern Italian fruit bombs this has lots of clean red and dark fruits with plenty of acidity that gets the mouth watering. It has been made by natural fermentation without the addition of yeasts and this spontaneity and unpredictability has followed through onto the wine. A refreshing change to convention.
When to drink:
Very slighty chilled is the best way to serve this and it's a very versatile food partner.