(From 2012 Vintage) The fruit was destemmed and macerated for 24 hours before pressing to stainless steel for fermentation. The fermentation was cool and long and malolactic was inhibited to retain the bright, fresh fruit character. Alcohol is 13.2%. Finished pH is 3.24. Residual sugar is 1.7 g/L.
"Spicy plum and ripe raspberry define the nose, the mouth luscious and full with black cherry, wild currant, soft tannins and silky textured." —Luisa Ponzi "Open-textured and deftly balanced to let the currant, plum and white pepper flavors emerge uncontested by fine-grain tannins. Has impressive length, too. Drink now through 2010."-Wine Spectator
BurghoundRating: 88/100 - As reviewed by Burghound in Issue 16, Oct 01, 2004.
Wine SpectatorRating: 91/100 - As reviewed by Wine Spectator.