No Products in the Cart
Alen says:
“Complex minerality with a touch of Karst limestone.”
The facts
The length of maceration (contact of must with the grape skins) depends on the vintage and decision of the winemaker. Fermentation takes place underground, in barrels from 200 to 2000 litres, spontaneously without the introduction of selected yeast. Until its first decanting, the wine rests on the lees without any added sulphur.
