Description
The more than 25 red and white varietals are hand harvested. The whole clusters macerate for three days, followed by spontaneous fermentation with wild yeasts lasting roughly three weeks in large granite lagars (1000L). The wine spends six months on lees with stirring once every two weeks only at the beginning of aging. Aged for six months in 2-3 year old chestnut oak (225L)(5%) and the rest in cement.
nextSectionBewitching brooding forest fruits entice the palate while crisp acidity, herbal notes and a lighter structure make this wine irresistible!
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