Nicolis utilise a specialist ‘fruttaio’ room for drying the grapes. After the wine is fermented (with all-natural yeasts) the wine is aged in traditional Slavonian botti for 30 months, and held back in bottle for 6 months prior to release.

Deep forest fruits, raspberry coulis, fresh bay leaves, fresh leather, autumn leaves, aged balsamic vinegar, white and black pepper, unpeeled almonds and more (real complexity here!).

Beautifully harmonious fruit and tannins, powerful but not imbalanced, fresh acidity without jarring the teeth, with a pronounced cloves and cinnamon spice profile and hints of baked apples at the end.

65% Corvina, 20% Rondinella, 5% Molinara, 10% Croatina

30 months in Slavonian oak barrels and then 6 months in the bottle.

omplex, harmonious, elegant, with notes of dried fruit, jam, underbrush, walnut husk and leather.

Wine Spectator 90/100, James Suckling 91/100

A delicious mouthfilling drop.

Full & ripe, best to decant.

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