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in the Loire Valley
This is made inside an igloo in Hokkaido
Planted at the foot of the ruins of the Abbey of Saint-Vivant
Give this at least five to six years
and the minerality only grows as you soak in the flint and limestone notes
Farina 'Remo Farina' Montecorna Valpolicella Classico Superiore Ripasso, Veneto, Italy 2019 Cellers Joan d'Anguera in the Loire ValleyMixed berries on the nose with hints of dried herbs that turn to a light balsamic note on the palate, to accompany the sweet, crushed berries. I like the balance of sweet and savory on the medium full palate. The interest never flags. Tasty. 93 Pts James Suckling
US$ 23.25
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