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After the starch has been converted to sugar by the Koji and the yeast has eaten all the sugars
A good lineup of fruit flavours are joined by sweet softness through the mid-palate that widens things out rather than dips
unwinding in the glass with aromas of citrus oil
From south-facing slopes on the schistous soils of the Loire tributary
from a year with a more moderate 13% alcohol and very high acidity (and low pH) that make the wine fresher and more vibrant
2022 | La Spinetta Bordini | Barbaresco Santo Stefano After the starch has beenLooking at the first of four Barbaresco, the 2022 Barbaresco Bordini is floral and inviting on the nose, and has fruity aromas of preserved strawberries, herbes de Provence, crushed flowers, and sweet herbs. The palate is medium bodied, with a good deal of intensity upfront, as well as fine tannins, snappy, angular acidity, and a nervous energy at this early stage. It will likely improve in another 6 12 months and can be enjoyed over the coming 10
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