Micro-oxidation during the winemaking process has softened the tannins and body, but the flavors are vegetal, with only modest notes of chocolate adding character.
Micro-oxidation during the winemaking process has softened the tannins and body, but the flavors are vegetal, with only modest notes of chocolate adding character.
Micro-oxidation during the winemaking process has softened the tannins and body, but the flavors are vegetal, with only modest notes of chocolate adding character.