Or make it yourself as you know (and buy from you).
For 5 years— I would make with an older Italian man.
8 Demijohn’s (about 450 litres) each year. He was old school.
Grapes, a hopper to crush, big barrels to ferment, and a nice Torchio to press.
It wasn’t a connoisseurs vino, and I t was very strong but clean. I would get hangovers easy when I used to drink, and especially if I had different drinks, or store bought wine— but never when I just drank the wine we made. It was often a liter at a minimum consumed.
Zero additives— just a lot of drunk hornets buzzing around 50 or so empty wooden grape boxes.
Shake their hand indeed.
