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Whole-cluster fermentation takes place in concrete tank with indigenous yeasts; maceration lasts for a week. There is no punching down but instead a submerged cap, in order to avoid over-extraction. The wine is aged in concrete tank for 15 month and bottled without filtration and with a miniscule 10 mg/liter of sulfur.

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4.65 (in)
20.00 (in)
4.65 (in)
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