From the Winemaker:
“Originally I took Barolo Chinato for inspiration, and cinchona bark remains one of the main ingredients, but in both recipe and method, it has become something different than chinato…Â I use about 20 different herbs, barks, roots and botanicals including: cinchona bark, gentian, wormwood, anise, myrrh, Virginia juniper, rose petal, chamomile, and ginger root… It is a pseudo-solera in that I have a mother batch, bottle some of it, make more at the next harvest, and then add it to the mother. It has wine going back to 2007. I don’t filter it. If it ferments in the bottle one day, maybe I will change that, but I’m pretty sure that would take something away.”
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