The wine is fermented with indigenous yeasts with daily pumping over plus two or three punch downs. After malolactic fermentation, the wine is held in tank for 12 to 18 months before bottling. Fresh, vibrant red cherry fruit with a herby edge on the nose, the palate is fleshy and characterful with a hint of Italian rusticity and some balancing structure. A tasty, country red with just a touch of tannin.
Vegan, Vegetarian, Organic