Predominately Uva di Troia, with additions of Aglianico and Montepulciano, this blend shows aromas of peanut skins over crushed bramble berries and violets. The palate is light in feel, tart berries are zesty and bolstered by drying, grippy tannins. Racy acidity cuts this short but makes it a food-friendly wine.
Formerly working in the Finger Lakes wine region of upstate New York, Peartree's passion for terroir-expressive products, which spans from wine to cider and tea, is only rivaled by his love of canoeing and hiking. He prefers to focus on wines from Virginia, Michigan, Texas and other smaller U.S. regions, as well as domestic and international cider.