Both alcoholic and malolactic fermentation were carried out spontaneously with only natural yeast, no other additives, including sulfur dioxide, were added during the entire winemaking process. After more than 20 days of alcoholic fermentation, with only gentle pumping over every day, we aim to extract elegant tannins.
After the fermentation is completed, the wine is clarified through natural sedimentation and racking. Because natural wines are more sensitive to oxygen, we keep maturation in oak barrels under 6 month, followed by 20 months in bottles before release.
Color: Deep ruby color
Nose: Typical varietal aroma
Palate: Balanced and elegant structure, silky and ripe tannins, with good acidity. It shows the natural wine characters and nuances while not compromising stability and longevity