Volcanic Stones named Basalt with sandy clay and loam, partly some limestone.
Selective handpicking in the beginning of October. 5 hours pressing, the juice was fermented with indigenous yeast. 30% fermented in traditional oak barrels, 70% in stainless steel.
Nose: Flinstone, yellow fruits, slightly wood.
Taste: Fine, fresh, acidity, salty minerality, remains lond on the palet.
Alcohol: 13,5% vol.
Acidity: 7,3 g/l
Res. sugar: 1,7 g/l