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Clearly aimed to be a more extracted, fuller style. Not sure if it’s just some proportion of dried grapes or something else. It’s very good, and at its peak. Deep umami nose has dark, dried berries, leather, moist earth, dark chocolate. Dark fruit and dark chocolate on the palate, with soft, but prominent and drying tannins bearing forth a terra cotta tile finish. Again, it’s very good, I’m just a bit annoyed that it kind of hides where it’s from.
Clearly aimed to be a more extracted, fuller style. Not sure if it’s just some proportion of dried grapes or something else. It’s very good, and at its peak. Deep umami nose has dark, dried berries, leather, moist earth, dark chocolate. Dark fruit and dark chocolate on the palate, with soft, but prominent and drying tannins bearing forth a terra cotta tile finish. Again, it’s very good, I’m just a bit annoyed that it kind of hides where it’s from.
That’s rich. 30% apassimento in the blend. Big, beefy, bloody, grapey nose. It’s extracted yet lithe, some back of mouth tannins to let you know tis ain’t no candy. It has that sense of muddy bogginess that’s wonderful, almost mushroomy. Great w pizza.
That’s rich. 30% apassimento in the blend. Big, beefy, bloody, grapey nose. It’s extracted yet lithe, some back of mouth tannins to let you know tis ain’t no candy. It has that sense of muddy bogginess that’s wonderful, almost mushroomy. Great w pizza.
Valpolicella, Verona, Veneto, Italy
