Description
20 year old vines from a vineyard at 350-450m altitude atop schist soils. The grapes are entirely de-stemmed and fermented in stainless steel with native yeasts, allowing 4 weeks’ gentle maceration. The wine is then aged 7 months in 700-1000L amphorae, with no SO2 added until bottling.
This unique entry-level amphora bottling has a great presence, with complex red berries, white pepper, graphite, and smoke notes. The spices in the wine enhance the dish without overpowering it, making it an ideal complement to grilled meats.
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