Flor Pingus Vintage:2011 Seven percent was fermented in

Seven percent was fermented in concrete eggs

As you might guess

Terrific and worth a special search to find though be aware that this youthfully austere effort will required extended cellaring

It just needs more complexity and terroir expression on the finish

wild herbs

Flor Pingus Vintage:2011 Seven percent was fermented inBecause of very low yields and a warm and dry season, the 2017 Flor de Pingus was produced from very concentrated grapes with lots of tannin, so they had to do a very soft vinification and an extended levage, being very careful not to dry out the wine. So, they used less new oak barrels, and the wine was alternatively in barrique and stainless steel, trying to polish the tannins and keep the juiciness and avoid excessive tannins. So, the wine is