Product Description:

The wine was fermented and aged in old 500 liters barrels which add lots of texture and complexity. We allow the “wild yeasts” on the grapes to ferment the juice, so no yeast is added to initiate fermentation. It was left to age on the lees for 7 months after the completion of fermentation. The wine has lots of texture, but the fresh acidity keeps the broad, full pallet in balance. Aromas consist of gooseberry, passionfruit as well as granny smith apples.