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Whole-clusters pneumatically pressed, light settling, indigenous yeast fermentation in 300 to 350-liter barrels. 12 months' aging in oak barrel (about 20% new), followed by 5 months in tank. SO2 not added until after malo and at bottling. Bottled on a root day, waning moon.
Whole-clusters pneumatically pressed, light settling, indigenous yeast fermentation in 300 to 350-liter barrels. 12 months' aging in oak barrel (about 20% new), followed by 5 months in tank. SO2 not added until after malo and at bottling. Bottled on a root day, waning moon.
