The must ferments in a clay pot of 700 L capacity with the only the indigenous yeast (no inoculated yeast). The wine ages from Sept to March in the same clay pot with skin contact (6 months), then the skins are removed. Lees stirring from March till June, and then the wine was bottled. In the cellar no clarification (it’s vegan friendly) and filtrations. Two rackings (no pumps, just gravity). No sulphites added.
Intense golden color at sight. The nose is reminiscent of chamomile, dri herbs and nuts. The mouthfeel is intense, rich and salty, with a slight bitter almond like finish. The extended skin maceration provides a soft tannic texture.