ORGANIC FRUIT
Average of 60 years
No added SO2 during vinification. Crushed and pressed in a vertical wood press, ambient yeast fermentation and aging for 10 months in barrels (20% new), aged for an additional 2 months in tank. No fining, light filtration if necessary.
Average of 60 years
No added SO2 during vinification. Crushed and pressed in a vertical wood press, ambient yeast fermentation and aging for 10 months in barrels (20% new), aged for an additional 2 months in tank. No fining, light filtration if necessary.
