I tasted the 2010 Terroja in magnum, which showed very fresh and harmonious, still young and lively, and it's impossible to guess its age in the large bottle where the wine develops slowly. 2010 was a cooler year with good rain (between 500 and 600 liters, compared with the 200 liters from the 2016 I tasted next to it), and the wine has finesse, nuance and balance. It has notes of white flowers and fruit, with hints of fennel and aniseed that give freshness. This is very dry and has 12.8% alcohol, a pH of 3.09 and 6.12 grams of acidity. This is serious, dry and with a chalky mouthfeel. It reflects the reductive way of working with no sulfites until bottling. The magnums can go on for a few more years. This was worked organically, but the wines were not certified until 2015. Only 222 magnums produced. The price is for a magnum that is kept for longer and released later.
粵公網(wǎng)安備 44030502006249號