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Organic viticulture with absolutely no chemical herbicides, pesticides, or fertilizers, soil is worked regularly by plow and hand-hoes, buds are trimmed and a green harvest is practice to purposefully limit yields; the average yield is between 35-38 hl/ha, all grapes are harvested by hand, and selection takes place in the vineyards instead of on asorting table, grapes are de-stemmed and then pressed gently by pneumatic press. Only indigenous yeasts are used, wines ferment in underground, temperature-controlled, gravity-fed cuves, all wines are unfined and unfiltered, slow fermentations at low temperatures, wine goes through malolactic fermentation, ages for 6-8 months in barrel before bottling. Vine Age: 15 years Average.
Wine SpectatorA bright, high-pitched style, with hints of talc, tarragon, quinine and jicama, offering a lingering green almond note on the finish. Not big, but enticing and a pleasant change of pace. Drink now.