Bottling ARKESTRA 2.0 with Kiln and Smoking Goat
Last year, we took the Kiln and Smoking Goat restaurant teams to bottle an exclusive cuvée at La Petite Baigneuse in Maury, Roussillon. This June we went to Il Farneto, in Emilia-Romagna to bottle a blend of Marzemino, Lambrusco, Grasrapossa and Malbo Gentile with Tommaso and Paolo. Connecting our winemakers with our clients at point of origin, is for us what traceability is about and keeps the human story part of the narrative. Dry, with bright acidity and crunch, Arkestra is currently on by the glass and bottle on both restaurant lists, for pairing with anything from an Issan-style Tamworth sausage to Lardo fried rice.