The wines result from the transformation of sugar, from grape juice, into alcohol by yeasts. These yeasts have been isolated and selected, producing increasingly better, cleaner and more defined aromas, therefore allowing winemakers more control. Adding to this the temperature control, has allowed us to greatly improve the quality of our whites in the last few years.
This Indigenous White results from spontaneous fermentation with indigenous yeasts, i.e. from the site, from the air, from the surrounding environment, in 225 L barrels without temperature control. The result is a textured wine, with some clean fruit, mixed with a nice tart component, which gives it the soul of things you can't control. Try it.
This Indigenous White results from spontaneous fermentation with indigenous yeasts, i.e. from the site, from the air, from the surrounding environment, in 225 L barrels without temperature control. The result is a textured wine, with some clean fruit, mixed with a nice tart component, which gives it the soul of things you can't control. Try it.
