Italy

Toscana

Full

Cork

Since 2012 Paleo has been fermented in concrete tanks using selected yeast for almost 12 days, with temperatures held at 26°C - relatively cool for a red. It is then aged for 24 months in 100% new oak. Sometimes the use of second fill barrels is possible for the 25% of the wine, however all the time the toastiness of the barrels is long and light (very soft at the beginning then strong). The fresh 2018 vintage enhances the well known aromatic richness of this wine where the typical dried eucalyptus note is completed by menthol, vibrant clay minerality, leather and star anise. Elegant tannins and crisp acidity complete the picture.

Cabernet Franc

Le Macchiole, Paleo, Toscana, Tuscany, Italy, 2018

Le Macchiole_Paleo.jpeg

Since 2012 Paleo has been fermented in concrete tanks using selected yeast for almost 12 days, with temperatures held at 26°C - 

Le Macchiole, Paleo, Toscana, Tuscany, Italy, 2018

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