In order to achieve a luscious juicy wine they try to have as little intervention in the cellar as possible. Simply de
- stemmed the whole uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts racking and one year's maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined which may deposit sediment and might require decanting.
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ABV 13.5%
