A traditional talha-fermented style, with modern talhas that are lined with the traditional Pez mixture.
Fresh rosemary and sage aromas, mixed with earthy, dried apricot fruit. Quite concentrated and bright on the palate, with upfront apricot fruit, some orange zest and again the “sous bois” or earthy character.
Supple and rounded, with barely any suggestion at all of tannins.
Overall, this is juicy and lively. There’s fire in the belly, but freshness too.