branco “Crazy javali”

A wine born out of Antonio’s desire to make put all his resources to use, reducing the amount of waste that is created in the production of the estate’s wine. Utilizing the skins from his branco production which are then combined with the lesser ripe juice that doesn’t make the cut for his branco bottlings.

vintage

NV (2021 base)

terroir

granitic schist soils | biodynamic practices | 150-300 masl

fermentation

stainless steel lagar | native yeasts | foot trodden | malo happens naturally, but is not always achieved

aging

12 months in large barrel

varietal(s)

Arinto, Viosinho, & Rabigato | skins from the pressing of the Bonifata bottling | juice from lesser ripe grapes from Bonifata vineyard

production

N/A

closure

cork

technical

gentle filtration