This 'PauPau' is made from handpicked Dolcetto grapes. Whole bunch carbonic maceration in steel for 2 days followed by 3 days of skin contact maceration. Spontaneously fermented and aged in cement tanks for 8 months. No clarification and filtration or addition of sulphites. Vinous hearty/gamey nose. Black cherry and prune. Liquorice and ‘Loire Valley’ style heartiness with nice dry finish. Charcuterie board best friend.