This comes from the hot sandy soils of Vicuña and is partly made with the appassimento technique of drying grapes that is used in the Veneto region of northern Italy.
Mocha, blackcurrants, cassis, chili peppers and mint chocolate on the nose. Some roasted walnuts. It’s medium- to full-bodied with a firm core of black fruit and dark spice. Polished tannins.
Perswijn
2018
Perswijn:
4,5
sterren
Zwoel, breed, intens, vanille, machtig en rijp, diep, indrukwekkend
