I use the word "tight" when describing wine as much as:
"dark fruit"
"serious"
"unbelievable"
"this guy"
In reality this guy is as tight as they come. It is so tight I cannot even drink it. I find a lot of Italian wine to be a bit astringent, but this guys takes it to the next level. I can only picture the winemaker seeing the juice as being a bit too fruity for his liking so he ferments the hell out of the juice to suck out any remnant of residual sugar. Would I recomend it? Only if some punk ass at your next food gig says, "I only drink dry red wine".
Gabe Holmes
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