Farming/Winemaking: Certified Organic, biodynamic. Destemmed and crushed; 50% free-run juice and 50% juice from a one-day maceration. Spontaneous fermentation with indigenous yeats in stainless steel. Rested on the lees for 1.5 months in tank with regular stirring every 10-15 days. 3 additional months in concrete tanks.
Tasting Notes: bright, full-bodied, lovely depth, with good mineral undertow, and zesty acids. Long and complex finish
