Organically farmed. 70-year-old Pais vines in granite soils. Hand harvested at 30 HL/Hectare w/4,000 bottles produced annually. Manual de-stemming. Fermentation takes place in used Raul� barrels as well as clay amphoras. Fermentation is spontaneous and natural, without the addition of commercial yeast. The entire fermentation process lasts around three weeks, with daily manual stirring. Minimal SO2. Serve with a gentle chill.
