Soil: Medium-textured soils, leaning towards compact, and interspersed with limy tufa.
Viticulture: Spur pruned cordon. Approx 5,000 plants per hectare.
Vinification: Fermented in stainless steel using indigenous yeast.
Aging: The wine was aged 12 months in stainless steel tanks, followed by 9-12 months of bottle aging.
Good full bright red. Sexy aromas of red cherry, violet, tobacco and a hint of marzipan. Fresh and flavorful, offering easygoing flavors of dark berries and plum complicated by hints of licorice and tobacco. Long and bright on the floral finish. Silkier and fresher than the overripe 2012 Il Moro.
Publication: Other Press
Rating: 92 (JS)
A dense and pretty red with lots of boysenberry character and spices plus hints of cloves and peppers. Full body, soft and silky tannins and a fresh finish. Drink now.