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Vinification: The grapes macerate whole-cluster in an infusion style for 11 to 12 days in fiberglass vats
To honor the characteristics of these terroirs
(But they do have to do everything by hand or with a rototiller
all winemakers who produce natural wines
Today the family continues this thoroughly eco-friendly philosophy (although no official certification currently meets their personal standards)
Kamara "Nimbus Ritinitis" Explore_Blanc de Noirs Vinification: The grapes macerate whole-clusterGrapes: Assyrtiko Region: Thessaloniki, Greece Vintage: NV Viticulture: Organic Soils: Clay + Schist Vinification: The skins of Assyrtiko macerate in stainless steel tanks with the must for 5 8 days at low temperature. The grapes are destemed. After removal of the pomace, the must produced by the first run juice ferments at 18 21 C for 20 30 days. During the fermentation high quality pine resin from the mountains of Evia is added, following the
US$ 424.50
US$ 399.50
