The combination of vanilla, brown sugar, and jus on the nose of this Negroamaro tastes like picking up the burnt ends from the barbecue tray, with the perfume of herbs wafting in the background. The palate keeps up a healthy tension between sweet and savory, with berry compote, balsamic plum reduction and peppery spices, with tannins that feel like falling into a bean bag chair.
The combination of vanilla, brown sugar, and jus on the nose of this Negroamaro tastes like picking up the burnt ends from the barbecue tray, with the perfume of herbs wafting in the background. The palate keeps up a healthy tension between sweet and savory, with berry compote, balsamic plum reduction and peppery spices, with tannins that feel like falling into a bean bag chair.
The combination of vanilla, brown sugar, and jus on the nose of this Negroamaro tastes like picking up the burnt ends from the barbecue tray, with the perfume of herbs wafting in the background. The palate keeps up a healthy tension between sweet and savory, with berry compote, balsamic plum reduction and peppery spices, with tannins that feel like falling into a bean bag chair.