To create this wine using the Ripasso technique, newly fermented Sangiovese and Cabernet Sauvignon juice is poured over the dried grape skins from the Primo Estate flagship wine JOSEPH Moda, for additional fermentation. The new wine is then pressed and barrel aged for 12 months.
The end result is a full bodied and rich red with succulent cassis fruit notes over chocolate and tobacco. The Sangiovese gives the wine a savoury finish with a burst of cherry fruit character. Incredibly intense and complex with rich, ripe dark berry fruit and a nutmeg spice. Dark chocolate from the Ripasso process is counterbalanced with a burst of maraschino cherry from the Sangiovese.
It is drinking beautifully at the time of release and will improve with cellaring for more than a decade.