Immediately after harvesting, the old Grenache currant planted on clay-lime soil was pressed, fermented and aged for 12 months in a stainless steel tank, and bottled without adding SO2. From the color of straw, you can feel the nuances of the oxidation of cider and apple, and the scent of white pepper. A young acid of blue pineapple and abundant minerals produce a gorgeous taste that glitters, but after-sales is a calm natural wine that will firmly land.
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