Product details

Carefully controlled temp of 15C during 19 days in stainless vessel. Fermentation was finished in a concrete egg for 6 months of aging on the lees. On the nose there are notes of grapefruit, apricot, and a lactic flavour from aging on the lees. High density, structured, and a long salty finish. Only 2400 btl produced. Organic and Vegan.