Ruscum comes from the same vineyards as Coenobium, but its juice spends in excess of two weeks in contact with the skins. As a result, Ruscum is always richer and more substantial. Notes of apricot jam, white pepper, grapefruit rind, and gunflint frame a concentrated, almost oily-textured palate, and a zesty acidity contributes to the wine’s overarching sense of friendliness.