Roccat

But making good wine has never been the whole point. Knowing the grape that well is what licenses him to push it where few would dare: take the Prosecco measured not in months but in forty moons, improbable and all the more memorable for it. Or the wine that rests on its own indigenous yeasts for a year or more, until it has eaten every gram of its own sugar and reached a stability so complete it asks for no added sulphites at all.

Only an alchemist would think to try.