N/V
Antonio Moretti purchased this 35-acre Maremma property in 1999, and previous vintages of Poggio al Lupo included 30 percent alicante and petit verdot. Now he makes it entirely from cabernet sauvignon, aged about 15 months in French oak, imparting a note of charred wood to the brambly fruit flavors. A note of eucalyptus adds freshness, joining notes of anise, dried herbs and mint. Decant and pour with rack of lamb in a rosemary and garlic rub.
April 2016
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