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$35.99

From vines around 70 years old planted on 1.5 hectares of clay, stony and calcareous soils, the grapes are hand-harvested at the end of September, intensely sorted and then de-stemmed. Maceration lasts around eight weeks before spontaneous fermentation takes place in clay amphorae (300-2500L), using indigenous yeasts, for eight weeks under temperature control. The wine is then moved to used barrels (200-600L) and allowed to complete malolactic fermentation where it rests on lees for seven months, stirring every day in the beginning with inert gas until the wine is protected. Unfiltered.

Current Stock:
SKU:
win13264
Width:
4.00 (in)
Height:
16.00 (in)
Depth:
4.00 (in)
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