The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 7-year-old wooden barrels. The wine ferments for about 2 months with indigenous yeast. Fermentation finishes in bottle over a 2 month period as a petnat. Like drinking a frizzy grapefruit without any of the bitterness. Surprisingly long aftertaste for a pet-nat.
Nice grapefruit, salt, citrus, toasted bread outstanding minerality and perfect acidity!
Good with Spicy food , Sweet desserts.