The Rucantu vineyard was planted some 50 years ago by Aris's grandfather. It sees 5-7 days of skin contact before transferring to old barriques and being treated to regular battonage during its 12 months of elevage, lending structure and weight to the finished wine. Powerful and persistent, though strung tightly with an undeniable sense of tension, the Rucantu doles out Mediterranean brush, pine resin, orange peel, honey, saffron and kerosene, with a palate that skews marine, fresh, rustic and textural with a finish of sweet spices and dried fruit.