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Regular price £16.50

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The grapes are first put into 1000 litre amphoras and skins are left in contact with the must for 24 hours before the fermentation starts spontaneously, which then takes approximately 28 days. Maceration of the skins and seeds is carried out to extract colour, tannins and flavour, and is also a natural way of preserving the wine.

This wine has a dark yellow colour with deep amber hues, profound autumnal aromas, ripe apricots, almonds, notes of tangerine, citrus peel and a hint of dry grassiness. Whilst the nose alludes to sweetness, it is bone dry in the mouth, has balanced acidity and complex tart fruitiness, deep flavours of dried mango, complex flavors and dry tannin finish.