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Vinification method: Fermented with temperature control and racked 5 times for clarity this wine was bottled 3 months after the 1st grapes were picked. A cool and slow natural fermentation maintained a lot of fruit-forward aromatics. Bottled at an RS of 10 g/L and a Dissolved CO2 of about 2 bar. The aimed pressure in this wine is about 4.5 bar.
Tasting notes: A beautiful and naturally carbonated wine with cherry menthol notes and a hint of rosemary throughout the nose and palate. High acid and light bubbles shortly after bottling (December 2021).