Description
Great acidity and a long finis
where it remains in contact with the skins for 10 days while native fermentation occurs
Viticulture: Practicing organics and sustainability
Indigenous yeast fermentation in 600L French oak barrels
The wine is only racked one time before bottling and undergoes full malolactic fermentation
2023 Victoria Torres Pecis Negramoll LII, La Palma, Spain Michel Gahier Great acidity and a long100% Negramoll sourced from various vineyards located between 350 and 1,400 metres. Whole cluster fermentation with indigenous yeasts.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
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- Please click here for more details>>> Return & Exchange Policy
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