The apex of the vortex of wine drinking power, a natural wine we made without adding anything but grapes in the cellar of Espelt in the Alt Emporda.
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Vinnaturo 2017

Grapes Cabernet Franc

Location Alt Empordà, Spain

Fermentation fermentation with native yeast, 60% carbonic maceration, 40% destemmed 

Raised 80% 6 months in old french oak barrels of 500 liters,  20% 6 months in glass vessels of 50 liters.

Alcohol 11,3%

Sulphites none added

When to drink from now until mid 2019

Total 300 bagnums  

Status shipped to Amsterdam and up for sale soon. 

 We chose to harvest the grapes early, for a racy acidity 

We chose to harvest the grapes early, for a racy acidity 

 the second was destemmed, and pushed down by hands daily. 

the second was destemmed, and pushed down by hands daily. 

 We filled two barrels after pressing; dividing between the wine made from destemmed and whole bunch grapes.

We filled two barrels after pressing; dividing between the wine made from destemmed and whole bunch grapes.

 Six months later we filled 1,5 liter bags full of the delicious result, without filtering or fining. 

Six months later we filled 1,5 liter bags full of the delicious result, without filtering or fining. 

 We had 2 kinds of fermentations: one was whole bunch starting with a carbonic maceration, with some pigeage after two weeks. 

We had 2 kinds of fermentations: one was whole bunch starting with a carbonic maceration, with some pigeage after two weeks. 

 After 5 days we pressed the destemmed grapes, and after two weeks we pressed the whole bunch

After 5 days we pressed the destemmed grapes, and after two weeks we pressed the whole bunch

 Some spare liters were saved into glass demijohns

Some spare liters were saved into glass demijohns

 see here:  our bagnums!  

see here: our bagnums!