I haven’t had the Susucaru Rosso since the 2017 vintage as we don’t get much here in Michigan. These landed today at my shop so of course we had to crack one open!
Since using sulfur at bottling the wines have gotten much cleaner! This is incredibly juicy, there are tannins present that gives it structure but it’s so fruity it tastes almost like a Barbera or that it even has a little bit of residual sugar. Still keeping in Franks style you get a clearly volcanic smokey quality to it as well intermingling with deep black fruit akin to raspberries.
Really interesting to see how these wines have evolved over the years.
by YungBechamel