Margot

Organic Red - Syrah, Massaretta and Merlot - 12,5% vol

• 2022: Fermentation with selected (cultured) yeasts - Without added sulphites - 3,113 bottles
• 2023: Fermentation with indigenous (wild) yeasts - Contains sulphites - 986 bottles

Maceration begins at a low temperature to encourage the extraction of the grape’s aromatic compounds. The wine remains in contact with the skins for about 14 days, until the end of alcoholic fermentation. This is followed by a temperature increase to promote the extraction of tannins and colour, as well as the onset of malolactic fermentation. Both fermentations take place in temperature-controlled stainless steel tanks. Margot is aged for 6 months in steel, followed by an additional 6 months (minimum) in bottle.

A case of 6 Bottles (750ml)