Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks, controlled temperature (22 – 25 C initially, 29-30 at the end ), followed by submerged cup maceration for 40 – 60 days, stable temperature 29 C. After the racking off, the malolactic fermentation starts, and it lasts about 15 days at 22 C. Ageing: 4 years in Slavonian oak casks (4500L) with a further refining in bottle for 6 mounths.
95 James Suckling
The nose here is unique — it has an intense, pomegranate-tea note, accompanied by incense, red licorice, lychee and pink guava. Hints of fresh grass and herbs. The palate is lithe and supple for a Barolo, but very edgy in its delivery of laser-sharp acidity. Cutting, polished and very, very flavorful. The aftertaste of rose petals goes on for a long time. Drink from 2024.
93 Wine Enthusiast
Aromas of menthol, new leather and tobacco waft out of the glass. On the taut linear palate, tightly knit, assertive tannins support dried black cherry, spiced cranberry and tobacco. Drink after 2025.
Heady cherry compote bouquet. Broad and concentrated palate; a peppery tone adds spice and complexity to the suave finish.
95pts. Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks..
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