Hand harvested from vineyards planted at 250m on calcareous clay. Fermentation is with native yeasts in concrete fermenters. The wine spends up to 15 days on skins with manual cap punching and occasional rack and return. Aging in 500l old tonnaux for 12 months. The wine is unfined and unfiltered.
Ian D’Agata, TerroirSense
Deep purple-red, this is deeper in colour than the 2019. Deep rich and complex aromas and flavours of ripe red cherry, camphor, herbs and violet, complicated by hints of licorice and forest floor. At once refined and powerful, with very good density to the fruit, nicely extended on the long back end by peppery tannins and juicy acidity. This is a really great wine that with a few more years of cellaring will showcase even more excellence; it is really similar to a Barolo or full-bodied Barbaresco, and I am sure that nine out of ten people when tasting it blind will be fooled into thinking it’s a Barolo or Barbaresco. Drinking window: 2026-2036. 94+ Points
