The sensitive handling of the grapes is the foundation of a high-quality product we are aiming for. Fermentation on skins with indigenous yeast over 4-6 weeks. In wooden barrels the wine is stored on the lees until bottling.
A funky scent of curry leaf, grapefruit and prickly pear flows out of the glass. The fine tannins make the wine tart and refreshing.Unusual material, which is a lot of fun and offers a lot to learn and discover.