Description
Four to eight hour maceration on skins
Grapes are foot-trodden as well as hand-destemmed in zarandas (the large bamboo mat-like sieves that are extended on top of the vats) utilizing traditional winemaking techniques
2018 Macatho 'Tinajacura' Cinsault - Carignan
2018 Mas de Gourgonnier Les Baux de Provence Sans Soufre Ajoute
2019 Vino Gazzetta Bianco G05 Lazio, Italy Veneto Four to eight hour macerationProcanico , Ansonica Grapes are fermented and macerated with the skins for three weeks. The wine is then aged in chestnut.
Exchange/Return Notes
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