The fruit was destemmed and bucketed into a clay qvevri for an extended maceration and ambient fermentation for just over a month. After fermentation the free run was drained into a stainless steel tank for an elevage of 12 months. Unfined and unfiltered.
Nose – Sarsaparilla, blueberry tea, fresh brick, garden soil
Palate – graphite, green chili, blackberry compote, wet clay