on March 28, 2017
on March 28, 2017
At the moment, the wine repays decanting or even just opening the bottle an hour and a half in advance: then the complexity of flavour emerges. Roast duck breast with beetroot, roast pork or chicken all make good accompaniments; but we have been...... Read full article
on March 27, 2017
on March 27, 2017
Aromatically it has notes of briar, peat, liquorice and aniseed – red and black fruits are the core, with vibrant floral tones that are totally evolving. On the palate there are the now customary powdery velvet tannins with a wonderful firm structure... Read full article