Terroir al Limit Arbossar 2010
After fermentation has started there is no mechanical interaction such as pigeage or remontage, we just leave the grapes to ferment gently and slowly. When the fermentation is complete we press the grapes, removing all the sugar from the whole grapes and then fermenting them dry in a second fermentation without the skins. The result is a very fine, complex and fluid expression of all the different terroirs we work with.
|Region||Spain, Catalonia, Priorato|
|Brand||Terroir al Limit|