Hand harvested, spontaneous fermentation with indigenous yeasts from the vineyard and cellar and aged into old oak “cubetos”.
Hand harvested, spontaneous fermentation with indigenous yeasts from the vineyard and cellar and aged into old oak “cubetos”.
Pale purple colour with fragrant nose of wild fruits, violet and liquorice, with smooth, refreshing easy drinking.
It pairs with good-fun and straightforward people… and with all kind of dishes, from very traditional stews to refined Nikkei cuisine. Enjoy it cool (10-12°C) either in glass, tumbler or wine-pitcher.
Hand harvested, spontaneous fermentation with indigenous yeasts from the vineyard and cellar and aged into old oak “cubetos”.