The 2012 Bolgheri Rosso (60% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot and 10% Sangiovese) does primary fermentation in truncated cone-shaped oak and steel vats and malolactic fermentation in barrique. It is then aged in oak for ten months. The wine presents dark color and concentration with apparent doses of ripe fruit, dried strawberry and cherry. The mouthfeel is yielding and soft with a plush, chewy feel. It’s an easy-drinking, fruit-based proposition with moderate textural richness and finesse. I’d suggest a shorter drinking window.
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