2010 Tilia Bonarda
Selected yeast, max temp. ferm. 26/28°C, 12 days, with a maceration of 21 days
9 months in French and American oak (10%new)
The 2010 Tilia Bonarda has a deep, dark purple color. It offers intense aromatics of ripe raspberries with floral and licorice notes. The mouthfeel is full, yet soft, with ripe red berry fruit flavors and touches of anise, vanilla, and toast from light oak aging. The finish shows soft, sweet tannins and fresh, lively acidity.