Named after the family’s great, great grandfather (Pietro D’Orsa) who planted vines nearby in the late 1800’s the winery has released a tribute. 70% on skins for 6 days with only 2-3 days fermentation before being pressed to new French oak at 4 degrees baume for conclusion of fermentation in oak, ultimately spending 18 months in oak (70% new).
The result is Intense ripe black fruits with lifted aroma of cedar and cigar box oak and pepper. Delicious juicy rich fruit balanced nicely with a good wack of oak tannin giving amazing length.
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