A Wild ale full of unmalted grains started its journey spontaneously fermenting into a DIY coolship. A crazy mix of herbal, yeasty and sulfury aromas filled the brewery for a couple of weeks. The only real option was to transfer the fermented juice in used wine barrels already inoculated by a blend of Brettanomyces strains and wait... After about a year Brett chewed on anything that was left from the rest of the wild yeasts and the result was getting that moldy basement character and getting more and more interesting! Finally grape skins from the sun dried Muscat of Rio - Patras from Parparoussis winery were added just after pressing and left in contact for one whole year!