Biodynamically cultivated Pinot Noir & Gamay with a splash of Pinot Gris from Nelson, northern tip of the South Island, New Zealand. Grapes are hand-harvested and co-macerate/spontaneously co-ferment for 5-10 days before pressing. Aging in amphora for 1 ye
Biodynamically cultivated Pinot Noir & Gamay with a splash of Pinot Gris from Nelson, northern tip of the South Island, New Zealand. Grapes are hand-harvested and co-macerate/spontaneously co-ferment for 5-10 days before pressing. Aging in amphora for 1 year before bottling unfined, unfiltered, no additional SO2.
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