limestone soils of increasing biodiversity as his wife plants more fruit trees and introduces free-roaming animals on their land. Grapes are harvested by hand and placed in small containers to prevent bruising. Fermentation involves whole-cluster, full carbonic maceration to suppress and soften the tannins. The entire process is done with no added sulfur, not even at bottling. The result is a bright and fresh, light-bodied red with white pepper and rose petal aromatics, crisp acidity and gentle tannins. As its name suggests, the palate’s cranberry and raspberry notes are followed by an unmistakable whiff of anise, or perhaps fennel. on the finish. Great on its own as an aperitif with a slight chill, it also pairs well with moderate intensity sheep’s milk cheeses, white beans or grilled chicken.