tinto “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 tinto production which are then combined with the lesser ripe juice that doesn’t make the cut for his tinto bottlings.

vintage

NV (2021 base)

terroir

granitic schist soils | biodynamic practices | 150-300 masl

fermentation

stainless steel lagar | native yeasts | foot trodden |

aging

12 months in barrel

varietal(s)

field blend | skins from tinto productions | juice from less ripe fruit that does not make the cut for their typical tinito productions

production

N/A

closure

cork

technical

gentle filtration