Sumoll/Garnatxa

• • 50% Sumoll, 50% Garnatxa • sourced from 20-50 year-old inves on poor clay-limestone soil at 600m altitude • Destemmed and fermented with indigenous yeast in tank with 15 days of maceration • Raised 12 months in tank—no oak • bottled with minimal sulfur (<30mg/L) • Certified Organic (CCPAE)

   

Resources