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From five separate vineyard plots, the grapes are hand-harvested from each terroir at different dates in order to find the ideal ripeness and expression. The Petit Verdot and Bonarda are co-fermented in concrete egg-shaped vats, the remaining components fermented separately in stainless steel tanks. 40% of the wine is aged in second use French oak barrels for 12 months, with final blending taking place then.
Rich and full-bodied, blackberry, damson and black plum dominate the palate initially, with smooth, chocolately tannins taking over the mid-palate, and vanilla, black pepper and exotic spices coming through on the finish. Pispi combines power and concentration with a real elegance and refinement, smooth and velvety, complex and long.
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