"Inspired by the skin-fermented wines of the Friuli and Sicily, we've been making Vinu Jancu since the beginning. Dare I say it's a flagship wine? A reserve wine, it's grown in the West Addison vineyard, on clay and limestone, on the edge of Lake Champlain, and is defined by the explosion of wild flora that grows beneath the vines, golden rod, purple aster, daisy fleabane, and wild mint. 2020 was a near perfect growing and harvest season with plenty of sun, just enough rain, and easy weather. This is a sun-kissed vineyard with lake breezes, perfect for a skin-fermented more oxidative style of wine. The grapes ferment in open vats and then the wine cycles through an anfora made from local Champlain Sea clays, the same clays the vines are rooted in, an anfora crafted by a ceramicist in Montreal. At least two years of aging before release."