Quealy Turbul Friulano 2019

Inspired by his father’s skinsy 2008 Claudius (under the T’Gallant label), Turbul is Tom McCarthy’s pet project—first made in 2012. Ripe and carefully selected Friulano fruit was gently destemmed and naturally fermented on skins in 800-litre terracotta amphora, stirred daily. In 2019, the skin contact ended up lasting a total of 163 days (a little shorter than normal due to the late ripening). The wine was basket-pressed at the end of winter before being racked to puncheons for a further 12 months maturation. The wine only saw a smidgeon of sulphur at the press (four grams per litre).