Here, this pink-skinned PIWI is fermented on its skins for a month, before ageing 50/50 in steel and used 500 litre barrels. The nose is slightly waxy, with some baked plums and red grape skin aromatics.
Lots of ripeness here, and the acidity is on the low side for the variety, but the fruit is really well defined, and the skin contact has just lent the wine a bit more heft. There are no spiky tannins or rough edges.
The fruit is on the edge of being aromatic, reminding a little of aleatico or red muscat, with hints of red berry and wild strawberry.
Despite having four years on the clock, this still feels very youthful. It’s a great wine with considerable weight, which stays just the right side of balance and freshness.
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