Whole cluster fermentation, ambient yeasts, minimal punch-downs (by feet only) and pump-overs (with bucket), aged for 12 months in used barrels and an additional 4 months in stainless steel tanks, minimal added SO2, no fining, no filtration.
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Whole cluster fermentation, ambient yeasts, minimal punch-downs (by feet only) and pump-overs (with bucket), aged for 12 months in used barrels and an additional 4 months in stainless steel tanks, minimal added SO2, no fining, no filtration.
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