Cult wine producers Antonio and Daniela Grutolla do it yet again with this year's release of the famed Paski. Made from the heritage indigenous varietal coda di volpe this wine sees a relatively short maceration period (four days with pump overs) and ferments in barrels made from local acacia, chestnut and oak. All of this shines when it comes out the bottle all gorgeous and gold. Clove, cumin, dried orange peel, chamomile and fennel. Chalky tannins, great length, so much structure here. Super flavoursome, appley, dry, firm and chewy through a rolling stretch of fruit and dry spice flavours and... something vaguely reminiscent of salty potato chips? Move over we're smitten!