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Kelp lab · Specimen ledger
Lab notes
Wave shelves · perforated field sheets
Description
juicy aroma
complex texture
Soft clean finish
The palate delivers a seamless and fluid build of smooth tannins
The aromatisation process of Barolo is carried out through a cold infusion in a hydro-alcoholic solution of cinchona bark
Chateau Mauvesin Barton, Moulis-en-Medoc, France 2016 Castello di Ama juicy aromaThe tannins in this juicy wine melt into the delicious black currant fruit. It has a crisp edge and a juicy aftertaste. 93 Pts Wine Enthusiast
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