From vines planted in 1946, the 2019 Ovitelli Grenache fermented in 675-liter ceramic eggs and stayed on the skins for another 158 days post-fermentation. Free-run juice was then returned to eggs for another five months of maturation (no press wine is utilized). The result is a medium-ruby wine with extraordinary aromas of red raspberries and cherries, laced with delicate strands of garrigue, wild roses and black tea. Medium-bodied and silky-textured, it's drying yet mouthwatering at the same time on the prolonged finish, an intriguing paradox that prompts sip after sip. It's the best vintage of Ovitelli that I've tasted to date.