Albana has the scent of apricots and was historically dried and used to make some of Italy’s loveliest dessert wine. In this case however, 90 days skin contact and spontaneous fermentation with wild yeast in Georgian amphora qvevri give this wine a food friendly tannic “grip” while also displaying characteristic apricot fruit, juiciness, and a clean palate. This is a wine you will want another glass of - perfect with all kinds of grilled and strongly flavoured food.