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The original idea for this wine was to make meade (water is added to honey to make meade) but instead he decided to add grape juice instead of water, so a combination of wine and meade was produced (a very small amount of honey is added). Grapes are hand harvested and whole bunches are fermented in 800-liter open topped wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 300 and 600-liter barrels, with battonage performed about 9-10 times.

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