A natural wine with a complex nose, which is spicy and packed full of punchy liqouirice, chocolate, and dark fruits. Crisp, pleasant and persistent in the mouth.
Fermented in wooden barrels, 70% crushed and 30% the whole bunches. A temperature controlled fermentation to reach 28°C. A natural fermentation without the addition of yeast, which takes around 10 days, then the malolactic ferment starts with skin contact for 1 month. Aged in neutral oak for 8 months.
