Tannins were pretty rounded by now, the red fruit was still there, sort of sour cherry. Not a bad wine for it’s price/quality ratio.

The color was almost pomegranate. That alone I found interesting.

Light-medium bodied, definitely dry, not very tannic. The best I can give you guys is a similar vibe to a Cru Beajoulais.

Micro bubbles in the glass upon serving it. It was such a whitish yellow color, very clear. On the nose it was delightful.

Fortified wines have this amazing overpowering nuttiness blended with caramel. But on palate…it was dry.

It had a nice nose of white fruit like pears but in palate the sweetness was too much for me.

I use this phrase again even though it can be tricky to implement, but it was closer to sweet than dry.

I let it breath and was quite happy with the results. The red fruits where there, the oak disguised as vanilla was there and there was something savory.

It spent a small amount of time in french oak, (like four months) but it has such a great expression both in aroma and on palate.

Maybe it was the heat but I went through this wine fast. It was enjoyable for me and as a varietal it was very difficult to differentiate from other whites from Italy.