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Story
The sagrantino was handpicked and de-stemmed into open top fermenters to be fermented on skins for 7 days hand plunged daily. Basket pressed to tank and left on lees for 3 months.
Notes
-
Style
- Red Wine
- Medium-bodied
- Room Temp
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Profile
- Raspberry jam
- Red skins
- Raspberry jam
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Structure
- Rich tannin
- Sweet acidity
- Rich tannin
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Details
- Sulphites: 20mg/L
- Filtered: No
- Fined: No
- Skin contact: Yes
- Vineyard: Organic Yeast: Wild
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Cellar For
- Drink now