Magnum opened 1/2 hour before pouring. Gold to bronze. Very interesting nose. Complex. Fresh and crispy (still after 11 years); not fat at all. And not oxydated. Butter, hazelnuts, but also green apple. Some spice. More Burgundy than Italian style. Long finish. Very good.
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7/6/2012 - Bluespolo wrote: 94 Points
Magnum opened 1/2 hour before pouring. Gold to bronze. Very interesting nose. Complex. Fresh and crispy (still after 11 years); not fat at all. And not oxydated. Butter, hazelnuts, but also green apple. Some spice. More Burgundy than Italian style. Long finish. Very good.
Do you find this review helpful? Yes - No / Comment