From old vineyards in Cima Corgo, with about 60 year old vines. Fermented in stainless steel with some stems.
Slightly stewed plum and rhubarb aromas with a hint of cacao powder – actually a bit custardy/lactic on the nose, fresh acids and a hint of spicy tannins, but a bit hollow in the middle and lacking a strong personality.
The structure is great, and the tannins are nutty, sappy and ripe.
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