2016 – The Tinto Clsico is made from a blend of caio longo, brancellao, and tintilla sourced from two sites of southwest facing vines that were planted in 1935. Its fermented with full clusters and indigenous yeasts and matured in an oak vat for 12 months. It has notes of bay leaf and fountain pen ink, a balsamic touch and plenty of crushed black pepper with a lactic twist. It’s tasty, spicy and peppery, very pleasant, with good freshness and moderate alcohol.–92pts Wine Advocate

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