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In order to achieve a luscious, juicy wine, the winemaker tires to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.

Springfield "Whole Berry" Red Blend 2018

CHF 24.00Price
Out of Stock
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