The grapes come from young vines, up to twelve years old. The entry level of the estate precisely follows the low intervention philosophy of the estate. The grapes undergo pre-fermentation maceration for 24 hours at a low temperature (8-10 C) followed by controlled slow fermentation and maceration with lees for about six months, followed by stabilisation...
It is not only the old stumps but also the clonal diversity and biodiversity, which is the reason for the exceptional complexity of wines from such vineyards. The above, combined with the slow natural vinification and the Tatsis brothers' non-intrusive approach to the winery, result in a wine that has excellent layering and multiple layers in the glass....
Before the alcoholic fermentation begins, a short period of contact with the skins for a few hours precedes the fermentation and then the wine is fermented with native yeasts at a controlled temperature. It will be worked with the lees for about a month and a half slightly increasing the complexity levels of the wine. On the nose, fruity aromas...
