Description
Sustainable vineyard management and farming practices. Grapes are hand harvested into small crates in the cool, early morning hours. Cold fermented in stainless steel tank and concrete tank. Natural fermentation. Natural acidity only, no acidity added. Leese contact for 7 months.
Alcohol
13.5%
Analytical data
semi-dry
6.1 g/l residual sugar
6.5 g/l acidity
3.39 pH