Shiraz (57%), Pinotagez (14%), Mourvedrez (13%), Grenachez (8%), Tempranilloz (8%)
A natural approach to viticulture and red soils bring forth aromas of dark red berries and spice complemented by distinctive mineral overtones. A warm mouth feel and a a gentle finish on ripe tannins
Morrocan lamp, sweet potato and coriander with a spicy cumin jus. Norwegian salmon carpaccio with sushi rice ball, pickled ginger & sesame seeds/
Vineyard: 27 Hectares
Viticulture: Dry land and Organic (certified 2012)
Production: 20 tons used for Nativo (1,600 cases)
Yields: 6 tons per Hectare
Soils: Glenrosa and Oakleaf
Trellis: Perold 5 wires
Managed by individual vineyard blocks, grapes are hand picked according to cultivar’s phenolic ripeness.
Natural fermentation (native yeasts) with frequent punch down in accordance with SIP guidelines.
Malolactic fermentation in wood, 8 months maturation of individual varietals in 225 lts barriques and 600 lts barrels another 4 months after blending.
|14.1%||2.7 g/l||5.6 g/l||3.58|