100% Pais from vines located in the high altitude Florida region (a colder area where it is more difficult to achieve the maturity of the grape but on the other hand a greater intensity of color is obtained).
Traditional vinification: hand harvested, partially destemmed in zaranda and partial carbonic maceration for 2 weeks, and then daily stomping until the end of fermentation, with native yeasts only. Finally, the wine is pressed in a manual basket press and the juice and the press are combined after spending a few months in old barrels, ensuring that no wood or barrel aromas are delivered to the wine. At the end of the year, the wine is blended and bottled, without the addition of SO2. 1,800 bottles produced.
Traditional vinification: hand harvested, partially destemmed in zaranda and partial carbonic maceration for 2 weeks, and then daily stomping until the end of fermentation, with native yeasts only. Finally, the wine is pressed in a manual basket press and the juice and the press are combined after spending a few months in old barrels, ensuring that no wood or barrel aromas are delivered to the wine. At the end of the year, the wine is blended and bottled, without the addition of SO2. 1,800 bottles produced.
