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Gravity tanked, indigenous yeasts, without SO2, Carbonic maceration (whole
grapes fermented in anaerobic) for 10 days and then semi-carbonic for 10 days,
manual raking, old-fashioned pressing with vertical press
100% 228 liters oak barrels (about 10 wines old) for nine to eleven months.
Bottled unfiltered with a low addition of sulphits.
Our generous and fleshy Morgon offers notes of black cherries and spices; the
pallet is ample possessing beautiful silky tannins.