The Tilia Bonarda feels riper and there is little less acidity than in the previous vintage. Bonarda cannot really be harvested very early, as it's a late ripening variety, so what they do in warmer vintages is to use a bit more fruit from the Uco Valley (up to 15% here), which is a fresher zone. The quite attractive nose has notes of nuts and nutmeg, some aromatic herbs and even flowers. The palate is juicy and ripe, has a soft texture and a slightly bitter finish.