It is somewhat fungal and foresty (dried pine needle) and meaty but that is a style, and so Italian. Loads of sour...

A rather funky red with notable brettanomyces, and blue fruit flavours, old school to be sure. The palate is light...

A heady and notably swarthy Valpolicella, stirring volatility and Brettanomyces into pectin-glycerol fruit for a real...