Notes of black cherry, blackberry, orange peel.  The fruit for this year’s Nero comes from wine that was 1/3 aged on the skins in amphora and 2/3 fermented on skins, then pressed into neutral French oak barrels. The grapes in amphora are left on the skins through January then basket pressed back into the amphora to develop for another 5 months. The juice in-barrel is left to age for 10 months