Vineyard: White and red grapes from 3 centennial vineyards (about 14 varieties).
Vinification : Hand-picked harvest. Natural fermentation in a cement vat, red grapes were crushed and destemmed. Five weeks maceration.
Natural fermentation and ageing for 9 months in very old oak barrels (225 litres). Malolactic done.
Analysis: Alcohol 11,9%Vol. |Sugar <0,3 gr/l | pH 3,60
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