Daniel Ramos Kapi Amphora Rosso 2018
Fermentation in clay anfora where the wine remains with the skins for about 9 months before they are removed and wine continues to age for another 3 months before bottling. Total 1 year of aging in clay anforas.
Aromas are spicy and mineral, with bold, wild florals surrounding the fresh, full palate of wild raspberry, chewy purple plums, black cherries, and star anise. Ample acidity and taut young tannins make this a natural match for anything coming off of the grill.