Despite the name, this isn't fermented in amphora, but in wood. But it does have a traditional feel, densely spiced with firm dry tannins, a great weight of ripe fruit tamed only slightly. Worth aging for 2–3 years.
Despite the name, this isn't fermented in amphora, but in wood. But it does have a traditional feel, densely spiced with firm dry tannins, a great weight of ripe fruit tamed only slightly. Worth aging for 2–3 years.
Despite the name, this isn't fermented in amphora, but in wood. But it does have a traditional feel, densely spiced with firm dry tannins, a great weight of ripe fruit tamed only slightly. Worth aging for 2–3 years.