NV - Montepulciano
Acid driven, fruit forward yet still dry, with just the right amount of grip. A perfect quencher with friends or light fare.
YEASTS: Native
FERMENTATION & ÉLEVAGE: 5 hours maceration on the skins, in the
press. Fermentation in cement and stainless steel tanks.
MALOLACTIC FERMENTATION: Partially completed
SULPHUR: 50 mg/L total SO2 added