Grape varieties: 100% Nero Di Troia. Grapes grown in Puglia, Italy
"So this is just the kind of wine we love making, especially when it turns out like this. A slightly unloved and undervalued grape variety, grown in a poor region of Italy, given a new and different lease of life by the Renegade team.
If you know and are familiar with this grape variety, this wine may not be what you expect. Often these wines are very chewy, bold, tannic and have a raisiny palate weight. They are often big, deeply coloured wines. This wine is not like that at all. This wine has much more of a Pinot Noir-esque elegence.
Picked fresh by hand while it still had a nice amount of acidity left and whizzed to London, we fermented this wine in x2 batches. Both destemmed by hand, one tank was fermented wild using only naturally present yeasts, the other half was fermented in a chilled tank and we used a new and aromatic yeast strain to add a freshness, cleaness and directional aroma profile. This wine was then aged in combination of New French oak and secondary French oak barrels.
This is an unusal wine. Medium bodied, soft and silky but with a palma violet and cardomon aroma and a palate of cherries and figs.
A really moorish wine suitable for both food as well as drinking on it's own.
Courtney is a freelance chef who lives in South London. We met him while he was working in Central London and he had a very rough 2020. He had a really unlucky rollerblading accident and broke his hip/pelvis. The poor lad was bedbound for most of 2020 but did manage to come in again for the photo shoot in December for the 2020 vintage. We have made this again as we really love it."
About the producer
Started making wine in 2016. We now make around 12-14 wines a year, from classical
styles with a twist to wines that are entirely unique. Alongside our core range we make a variety of new styles each year. We produce around 40-60,000 bottles annually. This may sound like a lot but it we are quite small for a commercial winery.
The benefit of being an urban winery that works with small vineyards is that we can cherry pick the best fruit, grown by the best people. Vineyards do not always have the best growing seasons year after year.
This also allows us to source 50% of our grapes from Europe, such as France, Italy, Spain, Portugal and Germany, while the rest comes from sunny England. Working with grapes from such diverse climates means there are almost no limits to what styles we can make!