The search for the maximum expression of the cru in this reading of Banfi, fermentation and maceration in wooden-steel tanks for two weeks, followed by 30 months in small oak barrels. Nose of sour cherry, with officinal touches of marjoram and iodization of Taggiasche olives. The mouthfeel is crisp and taut, with saline tannins and a return to fruity sensations.
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Nose of sour cherry, with officinal touches of marjoram and iodization of Taggiasche olives.
