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The high-esters slow fermentation is evident at the nose: bergamot (and Earl Grey tea), orange peel, notes of cola and chinotto, and cloves. But the oak imparts black coffee too, and herbal notes. At the palate, it fights between the tannins and the sweetness (cocoa powder and burnt sugar), with the extra twist of a vermouth-like touch. The finale is very dark and spicy.
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