Abruzzo, Italy.
1/3 without skin maceration, 1/3 with skin maceration for 7 days, 1/3 whole bunches.
Native yeasts, spontaneous fermentation, low sulfites.
Abruzzo, Italy.
1/3 without skin maceration, 1/3 with skin maceration for 7 days, 1/3 whole bunches.
Native yeasts, spontaneous fermentation, low sulfites.