Product Description
The grapes are hand-harvested and macerated on skins for 14 days, then pressed and spontaneously fermented (both primary and malolactic fermentation) in old Stockinger barrels (500 and 2000 liters) for 7 months. Bottled without fining or filtration, with a small addition of sulfur. The varietal tones of GruVe (pepper, pear, apricot) are brought to another level as they intertwine with pronounced tannins and deep aromatics coming from the skin contact.
