...gets a partial carbonic ferment at the base of the tank, which carries through into the wine as the strawberries and cream note that is characteristic of the wine year on year. It then wild ferments in the low 20s and then macerates post-ferment for a week. It slowly went through Malo over winter, finishing in spring. Extraordinarily low alcohol but still beautifully balanced.
Tasting notes: Strawberry and melaleuca spice aromatics with a palate of cherry and plum-cured sturgeon.-Konpira Maru