Grapes are vinified in 15,000-liter stainless steel tanks for 20 days, using only indigenous yeasts. The wine then goes into concrete tanks for 8-15 months, where it undergoes malolactic fermentation and battonage for 3 months. It is unfined and filtered with a soft paper filter to remove sediment, with a tiny amount of sulfur added at bottling. The result is a medium-bodied mouthful of lip-smacking black cherry, blackcurrant, and mulberry, with hints of tobacco leaf, humidor, and smoldering campfire. Refreshing acidity and well-integrated tannins cleanse the palate after every sip. This is a versatile partner to pair with a wide variety of foods, and one of our favorite new values to boot! Organically grown, low-intervention/natural wine, vegan.
