2007 Primo Estate Zamberlan

Newly fermented wine is pumped over the dried skins of the "moda" grapeskins and then pressed separately into barrels using the clasic Northern Italian 'ripasso' method. The final wine shows the full body of a classic ripasso along with the cherry character of Sangiovese and the redcurrant structure of Cabernet Sauvignon.
A very approachable wine now, with a cellaring potential of 8 - 10 years.

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