Poggio al Moro 2011
The grapes were vinified separately with macerationtaking place over 3 – 4 weeks in temperature controlled conditions.
Fermentation took place on indigenous yeast at controlled temperature 25-30°C in stainless still tanks.
Following fermentation the wine remained for nearly three months in small French oak barrels. Further refinement in
bottle before being released.
90 points – WIne Spectator issue October ’15
A powerful red, packed with black cherry, blackberry and plum flavors, featuring vibrant acidity. Firmly structured, with tannins that resonate on the finish, offset by sweet fruit and underbrush
by Bruce Sanderson – WS -Oct ‘15