(2022) Made in concrete eggs (hence concreto), with wild yeasts, this comes from some of Zuccardi's stoniest soils in the Uco Valley and was made with 100% whole bunches. Super deep and vibrant colour, there is meatiness and earthiness on the nose often found with wild ferments, the palate loaded with savoury dark fruit, plum and a broad stripe of liquorice, whole bunch fermentation perhaps also adding a little firm, hessian character in the finish.