Description
The Grapes Are Harvested By Hand And Then Very Gently Tipped Into An Open Tank Where They Are Stemmed With The Feet. We Then Wait Until The Leaked Must From The Crushed Grapes Begins To Ferment. This Is Called Spontaneous Fermentation. This Runs For About 4 Weeks. After The 4 Weeks, The Must Is Pressed And The Wine Is Placed In A Wooden Barrel. The Wine Then Finishes Fermenting In The Wooden Barrel And Then Remains On The Full Lees For 15 Months. After That, The Unfiltered Wine Is Filled Into A Stoneware Bottle With Low Sulfur Content.
Reviews
There are no reviews yet.