Wine fermented with indigenous yeasts in a traditional ceramic jar, with a capacity of 300 liters and left with its lees for 5 months. It was bottled without filtering. 100% recyclable stoppers of plant origin from sugar cane were used.
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Protected Geographical Indication Crete
Pre-fermentation maceration for 6 hours at 10°C Alcoholic fermentation for 6 hours at 15°C. Fermentation starts in stainless steel tanks and then in French oak barrels where it is completed. It remains with the lees for more than 6 months, with periodic batonnage. 100% recyclable, plant-based, sugar cane lees.
Vineyard shaping system: