60% Cabernet Franc, 30% Cabernet Sauvignon, 10% Pinot Noir, co-fermented in a single concrete egg and aged for 12 months in bottle before release. Macerated cherries and crushed mint with notes of minerals, nutmeg and black peppercorns on the nose. The palate is a powerful and engaging affair with amazing concentration black as night and lovely texture.The Michelinis are rule breakers, mavericks who care little for convention and pour their hearts into every vat. Their wines are sometimes unorthodox to say the least, and maybe not everyone's cup of tea, but if you buy into the notion that life is too short to stick with the same old stuff, you need to try their wines. These guys make their wines in very small quantities in Gualtallary, an increasingly prized sub-region of the Uco Valley where the soils often have a very high calcareous content resulting, sometimes, in a wonderful 'boney' quality. A real sense of place in the wines is clearly paramount - a real sense of the soils in particular - and between them we are able to present a real wild bunch of diversity in terms of style.