Tempranillo, Bobal, Sumoll
This lively blend of Sumoll, Bobal, and Tempranillo is resolutely Mediterranean with dark fruits, woody herbs and plenty of sunshine in the mix. Spontaneous fermentation with only indigenous steel yeasts with 4 days maceration followed by 10 months aging in large old wooden barrels. It is not filtered, clarified and without the addition of sulfur dioxide before being bottled.
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