Description
The grapes are destemmed and fermentation is done with native yeast, without sulfites, for 12 to 15 days with gentle pump-overs. It has a really honest, satisfying red. A little funky on the nose at first, but then black peppercorns. On the palate, it’s juicy and creamy, with chunky tannins. Spicy and juicy fruits, freshness and length on the finish.
