"When I taste one of my wines, the elements that I consider essential to define it as successful are; first of all, balance and identity. There must be harmony between structure, acidity and aromatic profile. A wine must have a lively and dynamic tension, and express with coherence the place, the grape variety and the vintage. On an olfactory level, I always look for intensity and stratification: the aromas must follow one another in an orderly and enveloping way, without overlapping. Each note must have space, contributing to a complex but readable picture. In the mouth, the first element I will look for is freshness, which must be accompanied by a sensory progression capable of giving more levels of reading. A great wine, red or white, does not end in a single sip, but evolves over time on the palate."
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