Description
"After careful selection in the vineyard, the grapes are destemmed and pressed. The alcoholic fermentation begins without the addition of selected yeasts and proceeds at 28°/30°C. The entire vinification and maceration process takes place in concrete tanks for about 35 days with manual pumping over and punching down. In December, the new wine is decanted into 20/25hl Slavonian oak barrels and 4/5hl French oak tonneaux where malolactic fermentation takes place. After 12 months of refinement, the wine is blended and bottled the following spring. Brilliant ruby red colour. On the nose notes of blackberries, leather, cherries and red currants with a touch of licorice and vanilla. Sweet and persistent tannins." - Winemaker Notes
"Once again, Poggerino’s Piero Lanza puts out one of the most successful annata of the vintage thus far. His 11 hectares in Radda sit mainly on Galestro soil with an underpinning of clay rather than sand, giving seriously structured wines. Dense fruit and spice greet the nose, with glossy dark red cherry, mint and cinnamon following through on the palate. Impressive substance is backed up by chewy, layered tannins, gracious rather than austere, dissolving slowly into the crunchy currants that draw out the finish. Vibrant and impressive." - 92 Points, Michaela Morris, Decanter
