Description
spontaneously fermented using indigenous yeasts in underground amphora (called "qveri" in Georgia)
From a single site in Ay Grand Cru
The fruit was hand-harvested and placed into small half-ton fermenters
Vintage: 2017 Harvest
5g SO2 added at bottling
2022 Lo Triolet Valle d'Aosta Gamay, Aosta Valley, Italy Neversink spontaneously fermented using indigenous yeasts2022 Lo Triolet Valle d'Aosta Gamay, Aosta Valley, Italy
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