Nose
Aromas of savory oregano salami, baked bacon and fennel propel both a fatty savoriness and earthiness into the senses as a leathery tone of pomegranate and black currants provide added sweetness in the background.
Palate
The entry is rife with angular tannins and a piercing acidity that obtunds the senses before a cascade of leafy green tobacco, soppressata, and cracked black pepper emerge on the mid-palate. Mild in fruit expression but deeply layered and dense, precise tannins carry the wine through the finish with added flavors of cassis and savory chanterelle mushroom.
Winemaking
Destemmed whole berry to tank with a small portion going to a bin as 100% whole bunches. Cold soaked for 3 days prior to initiation of fermentation and pumped over and foot tread daily twice per day until dryness. Macerated on skins for 19 days before pressing to tank. Settled off heavy lees before racking down to barrels.
Aging
Extended barrel aged for 26 months in a combination of 500L and 225L French oak barrels, 40% of which was new. Underwent a natural malolactic fermentation before being racked and minimal SO2 and topping every 4 weeks during aging.