Tasting Notes 2 found

It is always fun to see the results of meticulous wine growing and wine making being lavished on a lesser grape variety. Interestingly, the precision of the wine also clearly brings into focus its intrinsic limitations. The nose is slightly metallic, the tannins are just a bit tough, and the finish is dominated by a liquorice note. But I must not be unkind and overlook its qualities - it has lovely black fruit and freshness, with attractive garrigue and warm spice complexity. It is a wine for food - a touch of spice won't hurt. And the wine geek in me is very grateful for the opportunity to taste such a fine Carcaghjolu Neru... (1336 views)

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Made from 100% Carcaghjolu Neru, also known as Tinta Caiada in Alentejo and better known as Parraleta in Somontano. Macerated on the skins for 30 days in amphore, manual égrenage, fermentation with indigenous yeasts, aged in amphore for twelve months, bottled unfined and unfiltered and without sulphur. Made with great care and respect for this rare varietal, but it is limited in its expression and finesse. Bay leaf and pine, red cherries, fresh and tannic, slightly course on the finish. An interesting curiosity, did very well with chicken and 'nduja pasta. (1544 views)

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