A large amount of very fine sediment makes pouring this quite difficult. Tart, tannic, acidic, dark fruited, improving with air. Imagine an old Roero without any of the tar. Interesting to say the least.
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1/3/2020 - andtheodor wrote: 89 Points
A large amount of very fine sediment makes pouring this quite difficult. Tart, tannic, acidic, dark fruited, improving with air. Imagine an old Roero without any of the tar. Interesting to say the least.
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