“The aim of this cuvée is to recall the feeling of drinking half-ready, still fermenting red wine during the end of the harvest season that is turbid, swirling, foaming, sparkling, juicy, energetic, easy-going. Like being swallowed by the ocean.” Recommended service: 16-18 degrees Celsius, stir up the sedimented lees a little before opening, according to your taste.
The grapes were hand-harvested on different dates and spontaneously fermented in different vessels (stainless steel, amphora). Blended and bottled while still fermenting, with 16 grams of residual sugar, disgorged early the year after. Unfiltered, unclarified no sulfur added.