Half of the wine was fermented on its skins for 10 days, followed by aging in a combination of amphorae, oak, concrete and stainless steel. If I were introducing someone to the world of skin-contact wines, this is the bottle I'd open. The wine isn't overly tannic and there's just enough acidity to keep things lively. Aromas of earth, dried-out suburban lawns, gardenias, lemon zest and beeswax give way to flavors like guava and butterscotch.
Half of the wine was fermented on its skins for 10 days, followed by aging in a combination of amphorae, oak, concrete and stainless steel. If I were introducing someone to the world of skin-contact wines, this is the bottle I'd open. The wine isn't overly tannic and there's just enough acidity to keep things lively. Aromas of earth, dried-out suburban lawns, gardenias, lemon zest and beeswax give way to flavors like guava and butterscotch.
Half of the wine was fermented on its skins for 10 days, followed by aging in a combination of amphorae, oak, concrete and stainless steel. If I were introducing someone to the world of skin-contact wines, this is the bottle I'd open. The wine isn't overly tannic and there's just enough acidity to keep things lively. Aromas of earth, dried-out suburban lawns, gardenias, lemon zest and beeswax give way to flavors like guava and butterscotch.