Origin: Echeverria, Morino, Curico Valley, Central Valley, Chile
Hand harvested from Calcareous clay and limestone soils, the fruit is hand harvested then destemmed and pressed into stainless steel tanks. Fermentation is on natural yeast for about 3 weeks until dryness, then aged for 15 months in used French oak. Unfined, unfiltered, No added sulfur.
Choosing a selection results in a full page refresh.
