Aromas of fresh red fruits are complemented by earthy and savoury notes with a light and balanced palate.
Naturally vinified without any additions or must corrections. The fruit was carefully selected in order to vinify only the highest quality berries. Fermentation took place with indigenous yeasts in traditional clay amphora pots known as ‘Tahla’. The process took place without any intervention, including temperature control. The wine was aged for three months with skin contact which imparted complex aromas and flavours, resulting in this distinctive wine. This wine may create a natural deposit.
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