When I tried this wine all I knew about it was that it was a Sicilian Nero d’Avola produced using the apassimento method, a process of drying the grapes in the sun prior to pressing, which is how Amarone della Valpolicella is made.
My tasting notes are as follows:
A wonderfully rich, concentrated and opulent nose of Christmas pudding packed full of stewed currants and raisins finished off by having been drowned in Tawny Port. The palate offers more of the same complemented by a weathered cowhide rug character alongside artisan boozy battenberg from a market stall in Shoreditch. If this is anywhere close to £20 it’s a bloody bargain!
If you want to know how much it really costs then click here