Whole bunches of Garnacha are crushed and macerated for 5 days before pressing in basket press before being passed to stainless steel vats. Bottled with a little residual sugar and disgorged after 6 months on the lees. Find out more.
RegionSierra de Gredos, Castella y Leon, Spain
CellarFermented with native yeasts, unfiltered & unfined, no additional sulphites
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