The skins add tannin twist, but the texture is the main event: chewy, pithy, refreshing but grounded. It finishes dry, with a saline snap that begs for food. There’s this fresh-cut hay and green almond thing that makes you pause and go back for a second sniff. It’s not funky for funk’s sake—it’s alive.

Drink with fermented foods, chargrilled veggies, hard cheeses, fish curry, or whatever's coming out of the pizza oven. If it’s funky or spicy or salty, it’ll probably sing.