Sangiovese, Merlot and Sagrantino from Umbria, Italy

Bright cherry • wild herbs • brambly fruit • baking spice.

A vibrant Umbrian field blend that captures the essence of summer with its zippy acidity and "cheeky" three-day carbonic maceration. This short maceration keeps the tannins soft and the fruit primary, resulting in a wildly drinkable red that is best enjoyed with a slight chill. The wine is matured in stainless steel for six months to maintain its freshness and purity of site.

Established in 2022 by chef Annie Conley and sommelier James Hird, Beulah Violetta is a biodynamic farm located in the hills near Todi, Umbria. The estate, named after their grandmothers, sits at high elevation on moisture-retentive clay and limestone soils, allowing for dry-farming and low-intervention viticulture. Alongside the vines, the property functions as a diverse ecosystem with wheat, olives, and beehives, all managed with a commitment to regenerative practices that honour the unique microclimate of the hilltop site.