Poggio Le Volpi - Baccarossa 2022 (750ml) Friuli-Venezia Giulia The grapes were put through

The grapes were put through optical sorting and fermented in stainless steel for 19 days

Period of maceration on skins at the end of the fermentation process (roughly 20 days)

The District 7 Cabernet is a classic that hits the sweet spot where power and structure meet elegance and ­finesse

I’ve remarked on the cosmic significance of this before but the wine does rather literally smell of beeswax

coax black fruits and concentrated spices out of the wines

Poggio Le Volpi - Baccarossa 2022 (750ml) Friuli-Venezia Giulia The grapes were put throughBaccarossa is made from grapes of the local Nero Buono variety harvested from vineyards in various municipalities in Lazio located in hilly areas that are affected by the influence of sea winds. Fermentation takes place with maceration in contact with the skins, after which the wine ages for at least 12 months in barrels of different capacity, origin and toasting. The appearance is dark and bright ruby red. It begins on the nose with an intense aroma