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Rock solid
No skin contact / Spontaneous Fermentation / Maloactic Fermantation / 6 months of sur lie aging / Less than 40mg of SO2 Sergio Drago
It then spends a further six months in stainless steel tanks before it is fined traditionally with egg whites and bottled unfiltered
The wine was fermented in open top tanks which were punched down by hand twice a day until dry (about two weeks)
100% tropically aged
Laplagnotte-Bellevue Saint Emilion 2019 Yamada Nishiki Rock solidCertified Organic Biodynamic (Ecocert Demeter).
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