Description
spontaneously fermented using indigenous yeasts in underground amphora (called "qveri" in Georgia)
When fermentation finished
From a single site in Ay Grand Cru
No herbicides (only manual) and they only use a minimal amount of copper and sulfur in the vineyard - aiming towards as minimal an environmental impact as possible
2022 Lo Triolet Valle d'Aosta Gamay, Aosta Valley, Italy Neversink spontaneously fermented using indigenous yeasts2022 Lo Triolet Valle d'Aosta Gamay, Aosta Valley, Italy
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