Community Tasting Note

• lessrof wrote: 92 points

  March 31, 2012 - 100% ecological. Only natural yeast. Traditional made, fermented on wood 4-5 weeks without temperature control, ripening 38 months on 25hl slavonian botti, then the rest of the time on 20hl botti.
  Ripe sour cherries, cranberries, a scent of stable, botti wood, fresh expensive tobacco, a dash of solvent, some nebbiolo character. On palate sandy tannins and fresh high acidity.
  Outstanding!
  Let it rest for at least 5 years and it will be even better.

  1,525 views

Add a Comment