Description
Fermented in wooden barrels, 70% crushed and 30% the whole bunches. A temperature controlled fermentation to reach 28C. A natural fermentation without the addition of yeast, which takes around 10 days, then the malolactic ferment starts with skin contact for 1 month. Aged in neutral oak for 8 months.
nextSectionA natural wine with a complex nose, which is spicy and packed full of punchy licorice, chocolate, and dark fruits. Crisp, pleasant and persistent in the mouth.
nextSectionSteak, game and hard cheeses.
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