Tempranillo 2021 Machine picked in the early morning, destemmed retaining as much whole berry as possible. Wild fermented for 10 days on skins with gentle plunging twice daily before being gently basket pressed to old french barriques for 10 months.
"Curing leather with plums, black olive and dusty spices. Chalky tannins house an earthy rustic and spice-laden palate, kept alive by a subtle yet dynamic acid that builds length beyond the savoury finish.Cured Jamon, spiced lamb and baked eggplant. Especially that one from Parwana."
"Curing leather with plums, black olive and dusty spices. Chalky tannins house an earthy rustic and spice-laden palate, kept alive by a subtle yet dynamic acid that builds length beyond the savoury finish.Cured Jamon, spiced lamb and baked eggplant. Especially that one from Parwana."