Tannat from 60 year old vines undergoes a couple of different maceration times averaging at 2.5 weeks. From 60 year old vines which took several passes to full harvest and as the grapes saw various maceration times and approaches: part direct press, part semi-carbonic, and part fully carbonic, averaging at 2.5 weeks of total maceration time. What was directly pressed saw elevage in barrique, while the macerated juice was raised in amphora. A lean expression of Tannat from a cooler than average vintage which has produced a vertical wine with lean texture and lifted aromatics.
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