2019 Ephemera Negroamaro
Rhen Dodd and Janelle De Gabriele with some "white" Negroamaro (it's usually red) out of Heatchote...
Whole bunch pressed directly to aged barrels to ferment on full solids. Natural primary and malolactic fermentation, rested on full lees for 3 months. Prior to bottling the wine is racked once, and sulphur dioxide added, this being the only addition made. No fining or filtration.