Description
Alc.13% – RS 2.1 g/l – pH 3.59 – TA 4.7 g/l
Grapes from the cool climate of the Ceres Plateau are fermented with indigenous yeasts and 30% whole clusters are used to create a wine with freshness and complexity. Fermentation occurs in open top vessels and a manual punch-down is done two times per day. Ageing occurs in foudre for 10 months before bottling.
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