The fruit was 100% whole bunch fermented and left to start fermenting naturally with one punch down per day performed. After pressing, the wine underwent malolactic fermentation in barrel and Italian concrete. The different components were blended together after 10 months of ageing and bottled right after. No enzymes or commercial yeast was used in making the wines. Pure and vibrant fruit expression with wonderful spice and fine, but firm tannins. Will develop.
