A vibrant wine, full of red fruits, spice and an underlying sense of purpose all wrapped in a super juicy palate.
After harvest, whole clusters were held in tank under carbonic conditions (flooded with CO2). The juice was collected each day, pumped over and then drained off. After 10 days, the fermentation progressed with more rigorous pump-overs until dry. Skin contact continued for another week before the wine was pressed to tank. Malo was allowed to complete naturally, followed by cold settling and bottling. No oak, no fining, no filtration. Winemaker’s Notes