As expected, a very exotic and gloriously perfumey nose. It's not clear to me what nuances are added by the barrel fermentation, but no doubt there are some. Also as expected, some astringency on the palate. For her next experiment, I would encourage Ms Balbo to go for a bit more ripeness, and then stop the fermentation early to achieve an off-dry style. A bit of residual sugar could curb that bitter note - the result could be quite interesting!