Whole bunch pressed, wild fermented and matured in amphora for 10 months, low sulphur. 1200 bottles made.
Lime, blackcurrant, flint and orange blossom on the nose. The palate is saline, fresh and textured with lemongrass and a fresh acidic finish.
*click here for an Insta-video with Nina Muller, our assistant winemaker, chatting about this delicious wine!
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