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5% · Residual sugar 0
and the higher proportion in the 2018 vintage is partly a reflection of vintage conditions but also a sign of Ao Yun’s increased interest in the variety (I saw new Merlot vines being established in an amphitheater-like vineyard in the village of Sinong in May 2021)
We at Menade always say that it smells of the first day of the harvest
Mark Andrew
There was skin maceration for a day and a half
Eguren Ugarte Martin Cendoya 2014 italy 5% · Residual sugar 0Grape Variety: 80% Tempranillo, 20% GracianoAgeing: 15 monthsFurther cellaring 24 months before releaseAlcohol: 14%Serving Temperature: 16 18 degree
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