From Robert Surmann's farm in Totness, and 25 year old vines. A skin fermentation, then off to amphora goes the wine, then off to bottle to finish its fizz and wizz.
Oh yeah. Wicked drinking here. Easy as can be. Light, rippling fizz, crunch and screw of tangy mandarin and blood orangey stuff,a little herbal thing going on, it's transparent and fresh as can be. Thirst-slaking stuff. Done good. - The Wine Front