Primary Fruit

Wine thots

[primaryfruit]

[primaryfruit]

My cozy lil courtyard 💎

[primaryfruit]

Without fail, whenever I go to a museum, I end up finding just as much, if not more depth and beauty in things on the premises that are not actually art 

[primaryfruit]

[primaryfruit]

Closure

[primaryfruit]

Rioja from the 60's. Smelled like roses and cedar and candy.

[primaryfruit]

All right let's talk about this one. Pnoi: spirit. The essence of Nebbiolo from the Langhe, without the body. No flesh. Using Nebbiolo from their own vines in the hills of Roero, the pair of artists responsible for Valdisole's unitary collection of wines leaves the grapes to ferment in barrels without having been crushed. The result is in intact Barry fermentation, for the most part… Some of them break obviously. And there's some juice fermenting there, but the lack of skin contact with most of the juice leaves you with a lighter, more rosé style cuvee with just a liiiiiittle sweetness! The idea was to make "Barolo" like they used to 200+ years ago and it is brilliant. Being poured at Justine's Wine Bar right now in Frogtown… FYI