Fermented on skins and allowed to macerate for 3 weeks. No additions or fining has been done, just a little sulfur dioxide and course filtering at bottling. A lifted nose with nutty and smoky notes. The palate is juicy and refreshing.
Fermented on skins and allowed to macerate for 3 weeks. No additions or fining has been done, just a little sulfur dioxide and course filtering at bottling. A lifted nose with nutty and smoky notes. The palate is juicy and refreshing.
