crafted from Pelaverga grapes harvested on September 10th, then lightly crushed and sent straight to a 300-liter amphora to ferment. After an impressive 8 months on the skins, it’s pressed and goes through a quick, chill-out settling phase in the tank before being bottled. It’s unfiltered, unfined, and sees only a minimal touch of sulphites (just 20mg/L) to keep it lively and real.
Only 3 left
Biodynamic
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