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The Clos des Briords bottling comes from vines planted from 1930-1950
and Menu Pineau
but there is a good dose of Meyer lemon and winter citrus in there to lift it up and give it some Vitamin C
They aren't going for massive extraction but their wines have a lot of depth and develop extremely well with age
1/3 are direct pressed into clay amphorae
Societa Agricola Vin B "Ti Voglio Bere" Rosato 2024 varietal_Minella The Clos des Briords bottling75% Frappato and 25% Nero d'Avola from Vittoria. A mix of direct press juice with grapes that are macerated for 24 hours, making it a dark ros, or basically a light red. Typical of the sun drenched region, the fruit is heady and ripe. Think of the juiciest, most mouth watering strawberries and watermelons nearly cloying at first but add in some salty mineral crunch and subtle volatility. Jonathan Kemp
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